Veggie Egg Muffins

Ingredients

Instructions

1. 1

   PREHEAT AND PREP: Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with butter, cooking spray, or line with silicone muffin liners. Greasing is important as eggs tend to stick - don't skip this step.

2. 2

   MAKE THE EGG BASE: In a large bowl or measuring pitcher (a pitcher makes pouring easier), crack all 8 eggs. Add the milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until the eggs are completely uniform in color with no streaks of white visible.

3. 3

   FILL THE CUPS WITH VEGETABLES: Divide the diced bell pepper, chopped spinach, quartered cherry tomatoes, and sliced green onions evenly among the 12 muffin cups. Then sprinkle the shredded cheddar cheese on top of the vegetables in each cup. Each cup should be about 1/3 full with toppings.

4. 4

   ADD THE EGG MIXTURE: Carefully pour the whisked egg mixture over the vegetables, filling each cup about 3/4 full (not all the way to the top as they will puff up slightly). Give each cup a gentle stir with a fork to distribute the vegetables throughout the egg.

5. 5

   BAKE: Place the muffin tin in the preheated oven. Bake for 20-25 minutes until the egg muffins are set in the center and lightly golden on top. They're done when a toothpick inserted in the center comes out clean, and the tops spring back when lightly pressed. Let cool in the tin for 5 minutes, then run a butter knife around the edges to loosen. These keep in the fridge for up to 5 days and can be reheated in the microwave for 30-45 seconds.