Egg And Veggie Breakfast Muffins

1. PREHEAT THE OVEN

   Preheat your oven to 190°C (375°F). Lightly grease a 12-cup muffin tin using olive oil or nonstick spray.

   Tip: Silicone muffin pans work well and reduce sticking.
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1. PREPARE THE FILLINGS

   Wash and chop the spinach.
   Dice the bell peppers.
   Finely chop the chives.
   Grate the cheese if not pre-shredded.

   
   Tip: Pat vegetables dry to reduce excess water in the muffins.
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1. WHISK THE EGGS

   In a large mixing bowl, crack the eggs.
   Add the milk, garlic powder, salt and pepper. Whisk until well blended.

   
   Tip: Use a fork or balloon whisk for fluffier eggs.
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1. COMBINE INGREDIENTS

   Add spinach, diced peppers, chives and shredded cheese into the egg mixture. Stir gently.

   
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1. POUR INTO MUFFIN TIN

   Divide the mixture evenly into the 12 muffin cups, filling each about ¾ full.

   
   Tip: Use a ladle or measuring cup for clean pouring.
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1. BAKE THE MUFFINS

   Bake in (preheated) oven for 18–20 minutes or until the tops are set and golden.
   Insert a toothpick to check doneness — it should come out clean.

   Optionally: use fried eggs "on the eye" (as in the picture)
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1. COOL AND STORE

   Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
   Store in an airtight container in the fridge for up to 5 days.

   Tip: These muffins can be frozen for up to 2 months.
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1. REHEATING

   Microwave refrigerated muffins for 30–45 seconds.
   For frozen, reheat in microwave for 1–1.5 minutes.

   Tip: Wrap in a damp paper towel to prevent drying.
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