Ingredients:

  • 8 large eggs
  • 1 cup milk (preferably whole or skim)
  • 1 cup shredded cheese (cheddar, mozzarella, or your choice)
  • 1 cup diced vegetables (e.g., bell peppers, spinach, zucchini, or mushrooms)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried herbs (optional, oregano or basil)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease the muffin tin with cooking spray or line with muffin liners.
  3. In a large mixing bowl, whisk together the eggs and milk until well combined.
  4. Add salt, pepper, and optional herbs; mix well.
  5. Fold in the diced vegetables and shredded cheese.
  6. Pour the egg mixture evenly into the muffin tin, filling each cup about ¾ full.
  7. Bake for 20 minutes, or until the muffins are puffed and a toothpick inserted in the centre comes out clean.
  8. Let cool for a few minutes before removing from the tin and serve warm.