Egg & Veggie Breakfast Muffins

Ingredients:

• 6 large eggs
• 1/4 cup milk (or plant-based milk)
• 1/2 cup spinach (chopped)
• 1/2 cup bell peppers (diced)
• 1/4 cup onion (chopped)
• 1/4 cup mushrooms (chopped)
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• 1/2 tsp garlic powder (optional)
• 1/2 tsp paprika or chili flakes (for a bit of spice)
• Non-stick spray or muffin liners

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray or line with muffin liners.
2. Prepare the egg mixture: In a large bowl, crack the eggs and whisk them together with the milk, salt, pepper, garlic powder, and paprika (if using).
3. Add the veggies: Mix in the chopped spinach, bell peppers, onion, and mushrooms. You can also add the shredded cheese if you like.
4. Fill the muffin tin: Pour the egg mixture into the muffin tin, filling each cup about 3/4 of the way.
5. Bake: Bake for 18–20 minutes or until the muffins are set and slightly golden on top.
6. Cool and serve: Let the muffins cool for a few minutes, then remove from the tin. Enjoy immediately or store them in the fridge for up to 3 days for a quick, bread-free breakfast!

These muffins are low-carb, high in protein, and packed with veggies—a perfect alternative to bread for breakfast!