High Protein Easy Egg Muffins: Fluffy and Savory

Preheat your oven to 350°F (175°C) and liberally grease a 12-cup standard muffin tin with cooking spray.

Crack the eggs into a bowl and add the milk, salt, pepper, and garlic powder. Whisk vigorously until the mixture is frothy and the yolks are fully integrated.

Distribute the chopped spinach, diced peppers, and cooked meats evenly across the bottom of the 12 muffin cups.

Sprinkle the shredded cheese over the fillings, then pour the egg mixture over the top, filling each cup about 3/4 of the way full.

Bake for 20–25 minutes until the centers stop jiggling and the tops turn a pale golden hue.

Let the muffins cool in the pan for 5 minutes to allow them to release from the edges before removing.