Cheesy Egg & Veggie Muffins

Ingredients

• 6 Farmhouse eggs, large
• 1/4 cup milk (dairy or non-dairy)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/2 cup diced bell peppers (any color)
• 1/4 cup diced onions
• 1/4 cup chopped spinach (or any leafy green)
• Salt and pepper to taste
• 1/4 tsp garlic powder (optional)
• Olive oil spray for greasing

Preparation

1. Set your oven temperature to 375°F (190°C) and coat a muffin pan with olive oil spray.
2. In a mixing bowl, beat eggs with milk thoroughly until well blended.
3. Mix in grated cheese, chopped bell peppers, onions, spinach, salt, pepper, and garlic powder into your egg mixture. Combine all ingredients well.
4. Distribute the egg muffin mixture into the prepared muffin cups, ensuring each is about 3/4 filled.
5. Place in oven and cook for 18-20 minutes until egg muffins are fully set and lightly golden on top.
6. Allow the egg muffins to cool for a few minutes before removing them from the pan.