# Components:
→ Vegetables
01 - 1 cup chopped baby spinach
02 - 1/2 cup finely diced red bell pepper
03 - 1/2 cup finely diced zucchini
04 - 1/3 cup finely diced red onion
→ Eggs & Dairy
05 - 8 large eggs
06 - 1/3 cup milk (dairy or unsweetened non-dairy alternative)
07 - 1/2 cup shredded cheddar cheese (optional)
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon garlic powder
→ Oil
11 - 1 tablespoon olive oil
# Directions:
01 - Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone liners for easier removal.
02 - Heat olive oil in a skillet over medium heat. Add the red onion, bell pepper, and zucchini. Sauté for 3-4 minutes until they begin to soften. Stir in the baby spinach and cook just until wilted. Remove from heat and allow to cool slightly.
03 - In a spacious mixing bowl, thoroughly whisk together the eggs, milk, salt, black pepper, and garlic powder until the mixture is uniform. If using cheese, fold it into the egg mixture.
04 - Distribute the sautéed vegetable mixture evenly among the prepared muffin cups. Carefully pour the egg mixture over the vegetables, filling each cup approximately three-quarters full.
05 - Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are set and display a light golden hue on their surface.
06 - Remove the muffins from the oven. Let them cool in the tin for 5 minutes before gently running a knife around the edges of each muffin to release them. Serve warm or at room temperature.
