Breakfast Egg Muffins<br>

Preheat your oven to 350°F (175°C). Lightly grease a non-stick muffin pan or line with silicone muffin liners for easy removal.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder until fully combined.

Fold in the chopped bell peppers, cherry tomatoes, spinach, and shredded cheese.

Divide the mixture evenly among 12 muffin cups, filling each about ⅔ full.

Bake for 20-25 minutes until the egg muffins are set and slightly golden on top.

Let the muffins cool for 5-10 minutes before removing from the pan.

Enjoy immediately, or store in an airtight container in the fridge for up to 5 days.