- 6 large eggs
- 1 cup milk (whole or 2%)
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup fresh spinach, chopped
- 1/2 cup diced bell pepper (any color)
- 1/4 cup diced onion
- Salt and pepper to taste
- 1 tablespoon olive oil
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil.
- In a medium-sized skillet, heat olive oil over medium heat. Sauté the diced onion and bell pepper until soft, about 5 minutes.
- In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Add the sautéed vegetables, chopped spinach, and shredded cheese to the egg mixture, stirring until evenly distributed.
- Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International