Easy Egg Muffins

Preheat your oven to 350°F (175°C). Generously grease all 12 cups of a standard muffin tin with olive oil or cooking spray. Trust me, a good coating is essential for easy release later.

In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until the mixture is completely uniform and slightly frothy. This aeration is key for a light, fluffy texture, so whisk for a good 30 seconds.

Evenly distribute the diced peppers, onion, spinach, and your chosen protein (if using) among the 12 muffin cups. Sprinkle the shredded cheese over the top of the veggie mixture in each cup.

Carefully pour the egg mixture into each muffin cup, filling them about 3/4 of the way full. Use a spoon or fork to gently stir the contents of each cup once to ensure the fillings are evenly distributed within the egg.

Bake for 18-22 minutes, or until the egg muffins are completely set in the center and the tops are lightly golden. A toothpick inserted should come out clean. Let them cool in the tin for 5 minutes before removing with a small offset spatula or butter knife.