# What You’ll Need:
→ Base
01 - 8 large eggs
02 - 80 ml whole milk or dairy-free alternative
→ Vegetables
03 - 30 g baby spinach, chopped
04 - 75 g red bell pepper, diced
05 - 75 g onion, finely chopped
→ Protein (optional)
06 - 85 g cooked bacon or breakfast sausage, crumbled
→ Cheese
07 - 115 g shredded cheddar cheese or Monterey Jack
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon smoked paprika
→ Oils
11 - 1 tablespoon olive oil or nonstick spray (for greasing muffin tin)
# Step-by-Step Guide:
01 - Preheat oven to 175°C (350°F). Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - In a large mixing bowl, whisk together eggs and milk until fully blended.
03 - Fold in chopped spinach, diced bell pepper, finely chopped onion, crumbled cooked bacon or sausage if using, shredded cheese, salt, black pepper, and smoked paprika until evenly combined.
04 - Divide the mixture evenly among the 12 muffin cups, filling each approximately three-quarters full.
05 - Bake in preheated oven for 22 to 25 minutes, or until the muffins are fully set and lightly golden on top.
06 - Allow muffins to cool in the tin for 5 minutes, then carefully run a knife around the edges to remove. Serve warm or cool completely before storing.
