Quick Veggie & Cheese Breakfast Muffins

• 6 large eggs
• 1/4 cup milk
• 1/2 cup grated cheddar cheese
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped spinach
• 1/4 cup finely chopped zucchini
• 1/4 cup finely chopped onion
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C). Grease a standard 6-cup muffin tin with olive oil or line with silicone muffin liners.
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Add the grated cheddar cheese, chopped bell pepper, spinach, zucchini, onion, and minced garlic to the egg mixture. Stir gently to combine.
4. Season the mixture with salt, black pepper, and dried oregano, mixing evenly.
5. Divide the mixture evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
6. Bake in the preheated oven for 18-20 minutes or until the muffins are puffed up, set in the center, and lightly golden on top.
7. Remove the muffins from the oven and allow to cool in the tin for 5 minutes before carefully removing and transferring to a wire rack.
8. Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 3 days and reheated before eating.

Chef tips

• To save time, use pre-chopped veggies or finely shred vegetables like zucchini and bell pepper.
• For a dairy-free option, substitute the cheddar cheese with a plant-based cheese and use unsweetened almond milk instead of regular milk.
• If you like a bit of heat, add a pinch of red pepper flakes or chopped jalapeño to the vegetable mixture.
• These muffins freeze well. After baking and cooling, store them in a freezer-safe bag for up to one month. Reheat in the microwave for about 1 minute before serving.