Protein-rich egg muffins with peppers, spinach, and cheddar, baked quickly for a festive morning boost.
# Components:
→ Eggs and Dairy
01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1 cup shredded cheddar cheese
→ Vegetables
04 - 1/2 cup diced red bell pepper
05 - 1/2 cup diced green bell pepper
06 - 1/2 cup chopped baby spinach
07 - 1/4 cup finely chopped red onion
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon smoked paprika (optional)
→ Greasing
11 - cooking spray or a small amount of oil
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray or oil.
02 - In a large bowl, whisk together eggs, milk, salt, black pepper, and smoked paprika until blended.
03 - Stir in shredded cheddar, diced red and green bell peppers, chopped spinach, and red onion until evenly combined.
04 - Distribute mixture evenly into muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 20 minutes, until muffins are set and lightly golden on top.
06 - Allow muffins to cool for 5 minutes. Run a knife around edges to release. Serve warm.
