Portable breakfast muffins with eggs, cheese, veggies; great hot or cold, easy meal prep.
# What You'll Need:
→ Base
01 - 8 large eggs
02 - 1/3 cup whole milk or dairy-free alternative
→ Vegetables
03 - 1 cup baby spinach, chopped
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup onion, finely chopped
→ Protein (optional)
06 - 3/4 cup cooked bacon or breakfast sausage, crumbled
→ Cheese
07 - 1 cup shredded cheddar cheese or Monterey Jack
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon smoked paprika
→ Oils
11 - 1 tablespoon olive oil or nonstick spray for greasing
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - Whisk together eggs and milk in a large bowl until fully blended.
03 - Fold in chopped spinach, diced red bell pepper, chopped onion, crumbled cooked bacon or sausage if desired, shredded cheese, salt, black pepper, and smoked paprika.
04 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
05 - Bake for 22 to 25 minutes, or until the muffins are set and lightly golden on top.
06 - Let muffins cool in the tin for 5 minutes. Then run a knife around the edges and remove. Serve warm or cool completely for storage.
