Yields: 12 muffins | Prep time: 10 mins | Cook time: 20 mins
Ingredients
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6 large eggs (well-beaten)
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1/2 cup whole milk (or heavy cream for extra richness)
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1 cup fresh spinach, roughly chopped
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1 large red bell pepper, finely diced
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1/2 cup shredded cheddar cheese (or Monterey Jack)
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1/4 cup green onions, thinly sliced
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1/2 tsp salt and 1/4 tsp black pepper
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Optional: A pinch of garlic powder or smoked paprika
The Method
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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!
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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.
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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.
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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.
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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.
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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!