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- 6 large eggs - 1/2 cup milk (dairy or non-dairy) - 1 cup fresh spinach, chopped - 1/2 cup bell pepper, diced (any color) - 1/4 cup onion, finely chopped - 1/2 cup shredded cheese (cheddar, mozzarella, or your choice) - 1 teaspoon garlic powder - 1/2 teaspoon paprika - Salt and pepper to taste - Cooking spray or oil for greasing the muffin tin

Savory Baked Egg and Veggie Muffins

Discover the delicious and nutritious world of savory baked egg and veggie muffins, the perfect meal for busy mornings! Easy to make and packed with vitamins and fiber from fresh vegetables, these bite-sized muffins are great for meal prep and can be customized to your taste. Whip up a batch to enjoy a wholesome breakfast throughout the week. With endless flavor combinations, they're sure to become a family favorite!
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Ingredients
  

6 large eggs

1 cup milk (dairy or non-dairy)

1 cup fresh spinach, chopped

1/2 cup bell peppers, diced (any color)

1/2 cup cherry tomatoes, halved

1/2 cup onion, finely chopped

1/2 cup shredded cheese (cheddar, feta, or your choice)

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray or muffin liners for greasing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a standard muffin tin by greasing it with cooking spray or lining it with muffin liners to prevent sticking.

    Prepare the Veggies: In a medium skillet, heat a splash of oil over medium heat. Add the finely chopped onions and diced bell peppers, sautéing them for about 3-4 minutes until they soften. Stir in the chopped spinach and cook for an additional 2 minutes until it’s wilted. Remove the skillet from heat and allow the mixture to cool slightly.

      Mix the Egg Mixture: In a large mixing bowl, whisk the eggs and milk together until fully combined and frothy. Add the garlic powder, paprika, salt, and black pepper to the mixture, stirring until the spices are evenly distributed.

        Combine Ingredients: Carefully fold the sautéed vegetable mixture into the egg mixture, ensuring everything is well blended. Gently mix in the halved cherry tomatoes and shredded cheese, making sure they are evenly spread throughout.

          Fill the Muffin Tin: Using a ladle or measuring cup, pour the egg and vegetable mixture into each muffin cup, filling about 3/4 full to allow space for the muffins to rise during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when they are firm to the touch, puffed up, and golden brown on top. You can check for doneness by inserting a toothpick into the center; it should come out clean.

              Cool and Serve: After baking, remove the muffin tin from the oven and let it cool for about 5 minutes. Then, gently transfer the muffins to a wire rack to cool completely.

                Enjoy: Serve the muffins warm for a delightful breakfast or snack. Alternatively, allow them to cool completely and store them in an airtight container in the refrigerator for a quick, nutritious meal on the go.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins on a rustic wooden platter or a colorful serving dish. Garnish with fresh herbs or a small bowl of salsa on the side for added flavor and a pop of color!