Ingredients:

  • 1 tablespoon olive oil (15 mL)
  • 1/2 medium onion, finely chopped (about 1/2 cup)
  • 1/2 cup finely chopped vegetables (such as bell peppers, mushrooms, spinach, or zucchini) (approximately 100g)
  • 12 large eggs (approximately 700g)
  • 1/4 cup milk or cream (60 mL)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1/2 cup shredded cheese (cheddar, mozzarella, Monterey Jack) (approximately 50g)
  • 1/4 cup cooked and crumbled bacon or sausage (approximately 30g)
  • 2 tablespoons chopped fresh herbs (parsley, chives, thyme) (approximately 10g)
  • Hot sauce, to taste (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
  2. Heat olive oil in a small sauté pan over medium heat. Add onion and other vegetables and cook until softened, about 5-7 minutes.
  3. In a large bowl, whisk together eggs, milk or cream, salt, and pepper until well combined.
  4. Stir the sautéed vegetables and any optional fillings (cheese, bacon, herbs) into the egg mixture.
  5. Pour or spoon the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and lightly golden brown. A toothpick inserted into the center should come out clean.
  7. Let the muffin tin eggs cool in the muffin tin for a few minutes before carefully removing them. Serve warm.