Egg and Veggie Breakfast Muffins

Ingredients

• 6 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1/2 cup bell peppers, diced (any color)
• 1/2 cup spinach, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup shredded cheddar cheese (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat the Oven:
   1. Preheat your oven to 350°F (175°C).
   2. Grease a muffin tin with olive oil or use muffin liners.
2. Prepare the Veggies:
   1. In a skillet, heat the olive oil over medium heat.
   2. Add the diced bell peppers, chopped spinach, and finely chopped red onion.
   3. Cook until the vegetables are tender, about 5 minutes.
   4. Set aside to cool slightly.
3. Mix the Eggs:
   1. In a large bowl, whisk together the eggs and milk.
   2. Season with salt and pepper to taste.
   3. Add the cooked vegetables and halved cherry tomatoes to the egg mixture.
   4. If using, stir in the shredded cheddar cheese.
4. Fill the Muffin Tin:
   1. Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake:
   1. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
   2. Remove from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
6. Serve:
   1. Serve the egg and veggie breakfast muffins warm or at room temperature.
   2. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Shopping List

• Large eggs
• Milk (or dairy-free alternative)
• Bell peppers (any color)
• Spinach
• Red onion
• Cherry tomatoes
• Shredded cheddar cheese (optional)
• Salt
• Pepper
• Olive oil