Yields: 12 muffins | Prep time: 10 mins | Cook time: 20 mins

Ingredients

  • 6 large eggs (well-beaten)

  • 1/2 cup whole milk (or heavy cream for extra richness)

  • 1 cup fresh spinach, roughly chopped

  • 1 large red bell pepper, finely diced

  • 1/2 cup shredded cheddar cheese (or Monterey Jack)

  • 1/4 cup green onions, thinly sliced

  • 1/2 tsp salt and 1/4 tsp black pepper

  • Optional: A pinch of garlic powder or smoked paprika

The Method

  1. Preheat and Prep: Heat your oven to 190°C (375°F). Grease a standard 12-slot muffin tin very thoroughly with butter or a non-stick cooking spray. If you have silicone muffin liners, those work best to prevent sticking!

  2. Sauté the Veggies (Optional): For the best flavor, lightly sauté the diced red peppers and spinach in a pan with a drop of oil for 2–3 minutes until the spinach wilts. This removes excess moisture so your muffins aren’t soggy.

  3. Whisk the Base: In a large bowl, whisk the eggs, milk, salt, pepper, and any extra spices until the mixture is frothy and well-combined.

  4. Assemble: Divide the sautéed vegetables, green onions, and shredded cheese evenly among the 12 muffin cups. Pour the egg mixture over the fillings until each cup is about 3/4 full. Don’t fill them to the very top, as they will puff up like soufflés in the oven.

  5. Bake: Place the tin in the center rack and bake for 18–22 minutes. You’ll know they are ready when the tops are set, slightly golden, and a toothpick inserted into the center comes out clean.

  6. Cool and Serve: Let the muffins sit in the tin for 5 minutes. Use a plastic knife or spatula to gently loosen the edges before popping them out.

Quick Storage Tip

Store these in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for 30–45 seconds!