Egg Muffins (Best Ever, Easy, High-Protein)

1. Preheat your oven to 350°F and spray a 12-cup muffin tin well (or use silicone liners).

2. Sauté onion and bell pepper in a small skillet over medium heat for 3–4 minutes until slightly softened. This keeps your muffins from getting watery. Let cool 2 minutes.

3. Whisk eggs, milk, salt, pepper, and garlic powder in a large bowl for 30–45 seconds, until the mixture looks smooth and slightly foamy.

4. Divide spinach, sautéed veggies, sausage pieces, and cheese evenly among the muffin cups.

5. Pour egg mixture into each cup, filling about 3/4 full. If it looks too full, stop—eggs puff up while baking.

6. Bake for 18–22 minutes, until the centers are set and the tops look lightly golden. A knife inserted in the center should come out mostly clean.

7. Cool for 5 minutes, then run a butter knife around the edges and lift out. If they sink a little as they cool, that’s normal.