Ingredients
Scale
- 12 large eggs
- 1/4 cup whole milk or heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup cooked breakfast sausage or crumbled bacon
- 1/2 cup finely diced bell peppers (any color)
- 1/2 cup chopped fresh spinach
- 1 cup shredded cheddar cheese
- Non-stick cooking spray or silicone liners
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick spray, or use silicone muffin liners. Silicone liners are highly recommended as they ensure the eggs never stick to the pan and make cleanup a breeze.
- In a large mixing bowl or a large glass measuring cup with a spout, crack all 12 eggs. Add the milk, salt, pepper, and garlic powder. Whisk the mixture vigorously until the yolks and whites are completely combined and the mixture is slightly frothy.
- Distribute your solid ingredients evenly among the 12 muffin cups. Start by dropping a spoonful of cooked sausage or bacon into each cup, followed by the diced peppers, spinach, and half of the shredded cheese. Filling the cups with solids first ensures every muffin gets an equal amount of “the good stuff.”
- Carefully pour the egg mixture into each muffin cup, filling them about 3/4 of the way to the top. Do not fill them to the very brim, as they will puff up while baking. Sprinkle the remaining cheese over the top of each muffin. Place the tin in the center rack of the oven and bake for 20 to 25 minutes, or until the centers are set and no longer jiggle.
- Allow the muffins to cool in the pan for about 5 minutes before removing them. Transfer them to a wire rack to cool completely. Once they reach room temperature, place them in a single layer on a baking sheet and freeze for 1 hour. After they are firm, transfer them to a freezer-safe zip-top bag or airtight container. This prevent them from sticking together.
- Cook Time: 40 minutes