Savory breakfast with eggs, cheese, and veggies, easy to prepare and perfect for any morning.
# Components:
→ Base
01 - 8 large eggs
02 - 1/3 cup whole milk or dairy-free alternative
→ Vegetables
03 - 1 cup chopped baby spinach
04 - 1/2 cup diced red bell pepper
05 - 1/2 cup finely chopped onion
→ Protein (optional)
06 - 3/4 cup cooked bacon or breakfast sausage, crumbled
→ Cheese
07 - 1 cup shredded cheddar or Monterey Jack cheese
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon smoked paprika
→ Oils
11 - 1 tablespoon olive oil or nonstick spray for greasing
# Preparation Steps:
01 - Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - In a large mixing bowl, whisk together the eggs and milk until smooth and fully blended.
03 - Fold in chopped spinach, diced bell pepper, chopped onion, crumbled bacon or sausage if using, shredded cheese, salt, black pepper, and smoked paprika.
04 - Divide the mixture evenly among the 12 muffin cups, filling each approximately three-quarters full.
05 - Bake in the preheated oven for 22 to 25 minutes, or until the muffins are firm and the tops have a light golden color.
06 - Let the muffins cool in the tin for 5 minutes, then loosen edges with a knife and remove. Serve warm or allow to cool completely for storage.
