EGG MUFFINS

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Ingredients:

  • 6 large eggs
  • 1/4 cup milk (optional for a fluffier texture)
  • 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
  • 1/2 cup diced vegetables (e.g., bell peppers, spinach, onions, tomatoes)
  • 1/4 cup cooked meat (optional: bacon, ham, sausage, or chicken)
  • Salt and pepper to taste
  • Cooking spray or oil (to grease the muffin tin)

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Grease a muffin tin with cooking spray or a little oil to prevent sticking.
  3. In a mixing bowl, whisk together eggs and milk until smooth.
  4. Stir in the shredded cheese, diced vegetables, cooked meat (if using), salt, and pepper.
  5. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
  6. Bake for 15-20 minutes or until the muffins are set and slightly golden on top.
  7. Let them cool for a few minutes before removing them from the tin.

Tips:

  • You can store egg muffins in the fridge for up to 5 days or freeze them for longer.
  • Reheat in the microwave for about 30 seconds for a quick breakfast.
  • Customize the ingredients with your favorite veggies, meats, or cheeses!