# Ingredient List:
→ Base
01 - 8 large eggs
02 - 80 milliliters whole milk or dairy-free alternative
→ Vegetables
03 - 30 grams baby spinach, chopped
04 - 75 grams red bell pepper, diced
05 - 75 grams onion, finely chopped
→ Protein (optional)
06 - 110 grams cooked bacon or breakfast sausage, crumbled
→ Cheese
07 - 100 grams shredded cheddar cheese or Monterey Jack
→ Seasonings
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - 0.25 teaspoon smoked paprika
→ Oils
11 - 15 milliliters olive oil or nonstick spray, for greasing
# Recipe Steps:
01 - Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin using olive oil or nonstick spray.
02 - In a large mixing bowl, whisk together eggs and milk until fully incorporated.
03 - Add chopped spinach, diced red bell pepper, finely chopped onion, crumbled bacon or sausage if using, shredded cheese, salt, black pepper, and smoked paprika to the egg mixture. Stir gently until evenly combined.
04 - Divide the mixture evenly among the 12 greased muffin cups, filling each approximately three-quarters full.
05 - Bake for 22 to 25 minutes until the muffins are set and lightly golden on top.
06 - Allow muffins to cool in the tin for 5 minutes. Run a knife around the edges to loosen, then carefully remove. Serve warm or cool completely before storing.
