6 large eggs

1/2 cup milk (or dairy-free alternative)

1 cup bell peppers, diced (any color)

1/2 cup spinach, chopped

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup shredded cheese (optional)

Salt and pepper, to taste

1 teaspoon garlic powder (optional)

1 teaspoon dried oregano (optional)

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Preheat the oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.
In a large bowl, whisk together the eggs and milk until well combined.
Season with salt, pepper, garlic powder, and oregano if using.
Stir in the bell peppers, spinach, cherry tomatoes, red onion, and cheese if desired.
Divide the mixture evenly into the muffin tin, filling each cup about two-thirds full.
Bake for 18–22 minutes, until the egg muffins are set and lightly golden.
Let cool slightly before removing from the pan and serving.

Grease the muffin tin well to prevent sticking.

Slight deflation after cooling is normal.

Customize with any vegetables or herbs you like.

Great for meal prep and reheats well.