Ingredients:

  • 8 large eggs
  • 1/4 cup milk
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tbsp unsalted butter

Instructions:

  1. Heat butter in a skillet over medium heat.
  2. Add diced onions and bell peppers, sautéing for 3-4 minutes until they become translucent and fragrant.
  3. Stir in the chopped spinach and cook just until wilted (about 60 seconds). Remove from heat and let cool slightly.
  4. Crack the eggs into a large bowl.
  5. Add the milk, salt, and pepper.
  6. Whisk vigorously for 1-2 minutes until the mixture is uniform and slightly frothy.
  7. Preheat your oven to 350°F (175°C) and grease your muffin tin generously.
  8. Divide the sautéed vegetable mixture and shredded cheese evenly among the 12 muffin cups.
  9. Pour the egg mixture over the vegetables until each cup is about 3/4 full.
  10. Bake for 20-22 minutes until the centers are set and the tops are lightly golden.