Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 cup diced onion (75g)
  • 1/2 cup diced bell pepper (any color) (75g)
  • 8 large eggs
  • 1/4 cup milk (60 ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1/2 cup cooked and crumbled bacon (75g) (Optional)
  • 1 cup chopped spinach (150g) (Optional)
  • 1/2 cup crumbled feta cheese (75g) (Optional)
  • 1/2 cup shredded cheddar cheese (75g) (Optional)
  • 1/2 cup cooked and diced sausage (75g) (Optional)
  • 1/4 cup chopped sun-dried tomatoes (35g) (Optional)
  • 1/4 cup diced mushrooms (35g) (Optional)
  • 1 jalapeno pepper, finely minced (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C / Gas Mark 5).
  2. Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until softened (about 5 minutes). Remove from heat.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
  4. Stir in the sautéed vegetables and your choice of fillings.
  5. Grease a 12-cup muffin tin (or use liners). Pour or spoon the egg mixture into each cup, filling them about 3/4 full.
  6. Bake for 20-25 minutes, or until the egg muffins are set and lightly golden brown. A toothpick inserted into the center should come out clean.
  7. Let the muffins cool in the tin for a few minutes before removing them. Serve warm.