Quick Veggie & Cheese Breakfast Egg Muffins

• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely chopped fresh spinach
• 1/4 cup finely diced onion
• 1/4 cup grated carrot
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil or cooking spray
• Optional: 1/4 cup diced cooked ham or cooked turkey bacon

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with olive oil or cooking spray.
2. In a large mixing bowl, crack the eggs and add milk, salt, pepper, and garlic powder. Whisk vigorously until smooth and slightly frothy.
3. Add the diced red bell pepper, chopped spinach, onion, grated carrot, shredded cheddar cheese, and optional cooked ham or turkey bacon to the egg mixture. Stir gently to combine everything evenly.
4. Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full. Avoid overfilling to prevent overflow during baking.
5. Place the muffin tin in the preheated oven and bake for 14-15 minutes, or until the egg muffins are puffed up, set in the center, and lightly golden on top.
6. Remove from oven and allow the egg muffins to cool for 2-3 minutes. Run a butter knife around the edges to loosen and carefully remove each muffin from the tin.
7. Serve warm immediately or store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 20-30 seconds before eating.
8. For a freezer option, cool completely, wrap each muffin in plastic wrap or place in a freezer bag, and freeze up to 1 month. Thaw overnight in the fridge and reheat.

Chef tips

• Use fresh or frozen vegetables. If using frozen, thaw and squeeze out excess water for best texture.
• Substitute cheese types such as mozzarella, pepper jack, or a dairy-free cheese for variety or dietary needs.
• Add herbs like chopped chives, parsley, or basil to brighten flavors if desired.
• Avoid overfilling the muffin cups because the eggs will rise when baking and may spill over.
• Omitting meat makes this recipe vegetarian-friendly—also great for adding diced mushrooms or zucchini.