Ingredients:

• 6 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1/2 cup diced vegetables (bell peppers, spinach, onions, mushrooms, or tomatoes)
• 1/4 cup cooked and crumbled bacon, sausage, or diced ham (optional)
• 1/4 cup shredded cheese (cheddar, mozzarella, or feta)
• Salt and pepper to taste
• Cooking spray or oil for greasing the muffin tin

Instructions:

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1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil to prevent sticking.

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2. Prepare Egg Mixture:

In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.

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3. Prepare Muffin Tin:

Divide the diced vegetables, and cooked meat (if using), and shredded cheese evenly among the wells of the greased muffin tin.

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4. Pour Egg Mixture:

Pour the egg mixture into each well, filling them about 3/4 full. Leave some room for expansion as the ingredients will rise slightly when baked.

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5. Stir Gently:

Gently stir each well with a fork to ensure the vegetables, meat, and cheese are evenly distributed throughout the egg mixture.

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6. Bake in the Oven:

Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the egg muffins are set in the center and lightly golden on top.

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7. Cool and Serve:

Remove the muffin tin from the oven and let the egg muffins cool for a few minutes. Use a butter knife or spatula to carefully remove the muffins from the tin.

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8. Enjoy Warm or Store:

Serve the egg muffins warm and enjoy immediately. Alternatively, store them in an airtight container in the refrigerator for up to 3-4 days.

#Gluten-free #Dairy-free #Keto #High protein #Low carbohydrate #Paleo #Vegetarian