Ingredients:

  • 6 large eggs
  • 1/4 cup milk
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup cooked and crumbled bacon or sausage
  • 1/2 cup chopped vegetables (e.g., spinach, bell peppers, onions, mushrooms)
  • 1/4 cup shredded cheddar cheese
  • Cooking spray or 1 tsp butter

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the muffin tin thoroughly with cooking spray or melted butter to prevent sticking.
  2. If using raw vegetables like onions or peppers, sauté them in a pan with a little oil until softened.
  3. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
  4. Evenly distribute the cooked bacon/sausage, vegetables, and cheese among the muffin cups.
  5. Carefully pour the egg mixture into each muffin cup, filling each to about 3/4 full.
  6. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are puffed up and golden brown. A toothpick inserted into the centre should come out clean.
  7. Let the muffins cool in the tin for a few minutes before carefully removing them. Serve warm.