Veggie Egg Muffins

Ingredients

• 8 large eggs
• 2 tbsp milk - optional, for fluffier muffins
• 1 pcs bell pepper - finely diced
• 0.5 pcs onion - finely diced
• 2 cups spinach - chopped
• 60 g cheddar - grated
• 0.5 tsp salt
• 0.25 tsp black pepper

Steps

1. Heat oven to 180°C. Lightly grease a 12-cup muffin tin (or use paper liners).
2. In a bowl, whisk eggs with milk (if using), salt, and pepper.
3. Stir in bell pepper, onion, spinach, and cheddar.
4. Divide mixture evenly between 12 muffin cups.
5. Bake 18–22 minutes, until puffed and set in the middle.
6. Cool 5 minutes, then remove from the tin.