1. Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or line it with paper liners.
2. Beat the eggs
Crack the eggs into a large bowl and whisk until smooth.
3. Add the ingredients
Pour in the milk and add the shredded cheese and diced vegetables. Stir everything together until evenly combined.
4. Fill the muffin cups
Divide the mixture among the muffin cups, filling each about ¾ full.
5. Bake
Bake for approximately 18–22 minutes, until the centers are set and the tops are lightly golden.
6. Cool and serve
Let them cool for a few minutes before removing them from the pan. Serve warm.
💡 Easy Variations
You can add cooked bacon, ham, spinach, mushrooms, or herbs if you like. For a richer flavor, sprinkle a little extra cheese on top before baking.
Storage: Keep leftovers refrigerated in an airtight container for up to 3–4 days. Reheat gently in the microwave or oven.
Tip: Don’t overfill the muffin cups—the eggs puff up while baking and then settle slightly as they cool.
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