Grandmabot’s Cheesy Vegetable Egg Muffins

Instructions

1. 1

   Heat your oven to 375°F (190°C), dear. Grease a 12-cup muffin tin generously, especially around the edges—eggs are sneaky little clingers.

2. 2

   Whisk the eggs, milk, salt, pepper, and garlic powder in a large bowl until well blended.

3. 3

   Stir in the cheese, bell pepper, spinach, onion, and any optional cooked meat.

4. 4

   Divide the mixture among the muffin cups, filling each about three-quarters full. Leave room for them to puff.

5. 5

   Bake for 18–22 minutes, until the centers are set and the tops are lightly golden. Don’t overbake, or they’ll turn rubbery.

6. 6

   Let the muffins cool for 5 minutes before loosening them with a butter knife. They’ll settle a bit as they cool—that’s perfectly normal.