Preheat Your Oven
Set the oven to 350°F (175°C). Lightly grease a 6-cup or 12-cup muffin tin with cooking spray or oil.
Whisk the Eggs
Crack the eggs into a mixing bowl and whisk until well combined. Stir in the milk, salt, pepper, and any optional spices like garlic powder.
Add the Veggies
Divide the chopped vegetables evenly among the muffin cups. You can mix and match your favorites—like diced tomatoes, spinach, or even leftover cooked broccoli.
Pour the Egg Mixture
Carefully pour the whisked eggs over the vegetables, filling each cup about ¾ of the way. Sprinkle shredded cheese on top if desired.
Bake
Place the muffin tin in the oven and bake for 15–20 minutes, or until the egg muffins are set and lightly golden on top. To check doneness, insert a toothpick into the center; if it comes out clean, they’re ready.
Cool and Serve
Let the muffins cool for a couple of minutes before using a butter knife or spatula to gently remove them. Serve warm and enjoy!
Serving and Storage Tips
