Makes 12
8 large eggs
1/3 cup whole milk
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
3/4 cup finely chopped bell pepper
1/2 cup finely chopped tomatoes with seeds takes out
1/2 cup finely chopped spinach
3/4 cup crumbled feta cheese
Garnish options: chopped parsley, grated parmesan cheese or red pepper flakes
Preheat oven to 375°F. Spray a 12-count muffin pan generously with spray
In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder and garlic powder just until combined. You should have about 2 cups.
Spoon the chopped bell peppers, spinach, and/or other add-ins into each greased muffin cup – about 2 tbsp in each. Spoon 1 tbsp of cheese on top of each.
Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).
Bake for 18-20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking and don't be alarmed if they are rising unevenly – that’s okay.
Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.
Remove the muffins from the pan and either serve immediately or cool completely and store in the freezer. To freeze: when completely cool, wrap each separately in cling wrap. To use, thaw completely and either microwave for 20-30 seconds or bake, covered, in a 350°F oven for 5-10 minutes.
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