# What You'll Need:
→ 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 and black pepper to taste
→ Herbs & Seasonings
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon dried oregano or Italian seasoning
# Method:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with silicone muffin cups.
02 - In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and oregano until thoroughly combined.
03 - Add chopped spinach, bell pepper, cherry tomatoes, red onion, and half of the shredded cheese to the egg mixture. Stir gently to combine.
04 - Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
05 - Sprinkle the remaining cheese over the top of each muffin, if using.
06 - Bake for 18 to 22 minutes, or until muffins are set and lightly golden on top.
07 - Allow muffins to cool for a few minutes before removing from the tin. Serve warm or cool completely and store for meal prep.
