Egg and Spinach Breakfast Muffins

Ingredients

• •8 large eggs
• •2 cups fresh spinach, chopped
• •1 cup shredded cheese (cheddar or mozzarella)
• •1/2 cup milk
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 teaspoon garlic powder
• •1/4 teaspoon onion powder
• •1/4 cup diced bell pepper (optional)
• •1/4 cup diced onion (optional)
• •Cooking spray or olive oil for greasing muffin tin

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.

3. 3

   Stir in the chopped spinach, shredded cheese, and any optional ingredients like bell pepper and onion.

4. 4

   Grease a muffin tin with cooking spray or olive oil to prevent sticking.

5. 5

   Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.

6. 6

   Bake in the preheated oven for 20 minutes, or until the muffins are set and lightly golden on top.

7. 7

   Remove from the oven and let cool for a few minutes before removing from the tin.

8. 8

   Serve warm, or store in an airtight container in the refrigerator for up to 5 days.