# What You Need:
→ Vegetables
01 - 1 cup baby spinach, chopped
02 - 1/2 cup red bell pepper, diced
03 - 1/2 cup cherry tomatoes, quartered
04 - 1/4 cup red onion, finely diced
→ 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, to taste
09 - Black pepper, to taste
→ Herbs & Seasonings
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon dried oregano or Italian seasoning
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with silicone cups.
02 - In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and oregano until well blended.
03 - Fold the chopped spinach, bell pepper, cherry tomatoes, red onion, and half of the cheese into the egg mixture gently.
04 - Divide the mixture evenly into 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 until set and lightly golden on top.
07 - Allow muffins to cool for a few minutes before removing from the tin. Serve warm or refrigerate.
