Ingredients
Scale
The key to these muffins lies in choosing fresh, quality ingredients that bring out the best flavors. I always opt for free-range eggs, not only because I believe in their superior taste, but also as a nod to my English roots where fresh produce was a part of daily life.
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup diced ham (optional)
- 1/4 cup diced onions
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or line with muffin cups.
- In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Stir in the cheese, bell peppers, spinach, ham, and onions, mixing until evenly distributed.
- Pour the egg mixture evenly into each muffin cup, filling about three-quarters full.
- Bake for 18-20 minutes or until the eggs are set and lightly golden on top.
- Allow to cool slightly before removing from the tin. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
