Veggie-Packed Quick Breakfast Egg Muffins

• 6 large eggs
• 1/4 cup milk (whole or 2%)
• 1/2 cup red bell pepper, finely diced
• 1/2 cup fresh spinach, chopped
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup diced red onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Cooking spray or butter (for greasing muffin tin)
• Optional: 2 tablespoons diced ham or cooked bacon (for non-vegetarian option)
• Optional: pinch of smoked paprika or chili flakes for mild heat

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or butter.
2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined and slightly frothy.
3. Mix in the diced red bell pepper, chopped spinach, red onion, shredded cheddar, and mozzarella cheese. If using ham or bacon, fold it into the mixture now.
4. Divide the egg mixture evenly among 9 muffin cups (leave three cups empty to avoid overflow). Each muffin cup will be approximately 3/4 full.
5. Optional step: sprinkle a tiny pinch of smoked paprika or chili flakes on top of each muffin for an extra flavor boost.
6. Bake in the preheated oven for 15-18 minutes, or until the egg muffins are set and a toothpick inserted in the center comes out clean.
7. Remove from the oven and let the muffins cool for 5 minutes in the pan, then carefully loosen with a knife or spoon and transfer to a wire rack.
8. Serve warm immediately or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds before serving.

Chef tips

• You can customize the vegetables based on what's on hand—try zucchini, mushrooms, or cherry tomatoes finely diced.
• For a dairy-free version, substitute milk with unsweetened almond milk and omit cheese or use a dairy-free cheese alternative.
• If you don’t have a muffin tin, bake this mixture in a small baking dish and cut into squares after baking—adjust baking time to 20-25 minutes.
• To avoid soggy muffins, be sure to chop vegetables finely and squeeze excess moisture out of high-water-content veggies like spinach or tomatoes before adding.