Ingredients
Scale
- 10 large eggs
- 1/2 cup whole milk or heavy cream (optional, for fluffiness)
- 1 cup fresh spinach, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely minced
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray or olive oil
Instructions
- Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or a light coating of olive oil. Using silicone muffin liners is highly recommended to prevent sticking and make cleanup a breeze. Chop all your vegetables into small, uniform pieces so they cook evenly within the egg mixture.
- Step 2: Whisk the Egg Base. In a large mixing bowl, crack the 10 eggs. Add the milk, garlic powder, salt, and black pepper. Whisk the mixture vigorously until the yolks and whites are fully combined and the mixture looks slightly frothy. Incorporating air during this step ensures your muffins turn out light and airy rather than dense.
- Step 3: Distribute the Fillings. Divide the chopped spinach, diced bell peppers, and minced onions evenly among the 12 muffin cups. Sprinkle the shredded cheddar cheese over the vegetables in each cup. Filling the cups with the solid ingredients first ensures that every muffin gets a balanced amount of veggies and cheese.
- Step 4: Pour and Bake. Carefully pour the egg mixture into each muffin cup, filling them about 3/4 of the way to the top. Do not overfill, as the muffins will rise during baking. Place the tin in the center rack of the oven and bake for 20 to 25 minutes. You will know they are done when the centers are set and the tops are slightly golden brown.
- Step 5: Cool and Store. Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Use a plastic knife or spatula to gently loosen the edges if you didn’t use liners. Transfer them to a wire rack to cool completely. Serve them immediately or store them in an airtight container in the refrigerator for up to 5 days.
- Cook Time: 40 minutes