# Components:
→ Vegetables
01 - 1 cup chopped baby spinach
02 - 1/2 cup diced red bell pepper
03 - 1/2 cup quartered cherry tomatoes
04 - 1/4 cup finely diced red onion
→ Eggs & Dairy
05 - 8 large eggs
06 - 1/4 cup milk (dairy or unsweetened plant-based)
07 - 1/2 cup shredded cheddar cheese (optional)
08 - Salt, to taste
09 - Black pepper, to taste
→ Herbs & Seasonings
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon dried oregano or Italian seasoning
# Preparation steps:
01 - Set the oven temperature to 350°F and grease a 12-cup muffin tin or line with silicone cups.
02 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and oregano until well combined.
03 - Add chopped spinach, bell pepper, cherry tomatoes, red onion, and half of the shredded cheese into the egg mixture; stir gently to combine.
04 - Divide the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
05 - Sprinkle the remaining cheese evenly over each filled muffin cup, if using.
06 - Bake in the preheated oven for 18 to 22 minutes until the muffins are set and slightly golden on top.
07 - Allow muffins to cool for a few minutes before removing from the tin; serve warm or cool completely for storage.
