Delicious Egg Muffin Cups for a Quick Breakfast

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1 cup diced bell peppers (red and green)
• 1 cup chopped spinach
• 1/2 cup diced onions
• 1/2 cup shredded cheese (cheddar or your choice)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 cup cooked and crumbled sausage or bacon (optional)
• Cooking spray or oil for greasing the muffin tin

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or oil to prevent sticking.
2. In a large mixing bowl, whisk together the eggs and milk until well combined, then season with salt, black pepper, garlic powder, and paprika.
3. Fold in the diced bell peppers, chopped spinach, diced onions, shredded cheese, and cooked sausage or bacon if using, ensuring even distribution.
4. Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full to allow for rising.
5. Bake in the preheated oven for 18-20 minutes or until the egg muffins are set and lightly golden on top.
6. Allow the muffin cups to cool for a few minutes before gently removing them from the tin. Serve warm or store in an airtight container in the fridge for up to 4 days.