Easy Breakfast Egg Muffins

Ingredients

• 10 large eggs
• 1/4 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 cup baby spinach, chopped
• 1/2 cup diced red bell pepper
• 1/4 cup thinly sliced green onion
• 1/2 cup cooked crumbled bacon or diced ham
• 3/4 cup shredded sharp cheddar
• Cooking spray, for the pan

Instructions

1. 1

   Preheat oven to 350°F. Generously coat a 12-cup muffin tin with cooking spray — this is essential to prevent sticking.

2. 2

   In a large bowl, whisk the eggs, milk, salt, pepper, and garlic powder until completely smooth and pale yellow.

3. 3

   Divide the spinach, bell pepper, green onion, and bacon evenly between the 12 cups.

4. 4

   Pour the egg mixture over the fillings, filling each cup about 3/4 full. Top each with a pinch of shredded cheddar.

5. 5

   Bake 18–22 minutes, until the centers are puffed and a toothpick comes out clean. They will deflate slightly as they cool — that's normal.

6. 6

   Cool 5 minutes in the pan, then run a thin knife around each muffin to release. Serve warm or cool completely for meal prep.