Ingredients
- 8 large eggs
- ½ cup shredded cheddar or mozzarella cheese
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced green bell pepper
- ¼ cup finely chopped onion
- ¼ cup finely chopped tomatoes, seeds removed
- 2 tbsp chopped fresh parsley or cilantro
- ¼ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- Cooking spray or a little oil for the muffin tin
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with silicone muffin liners.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and oregano until well combined.
- Add the vegetables: Stir in the bell peppers, onion, tomatoes, parsley or cilantro, and about half of the shredded cheese.
- Fill the muffin cups: Divide the mixture evenly among the 12 muffin cups, filling each about ¾ full.
- Add cheese: Sprinkle the remaining cheese over the tops.
- Bake for 20–25 minutes, or until the eggs are fully set and the tops are lightly golden.
- Cool and serve: Let the muffins cool for 5 minutes before gently removing them from the tin.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 20–30 seconds.
Tip: You can add cooked spinach, mushrooms, broccoli, turkey, or chicken for extra flavor and protein.
