Egg muffins

Ingredients:

• 6 large eggs

• 1/2 cup milk (or non-dairy milk)

• Salt and pepper to taste

• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

• 1/2 cup diced vegetables (like bell peppers, spinach, onions, or tomatoes)

• 1/2 cup cooked bacon, sausage, or ham (optional)

• Fresh herbs or spices (like parsley, garlic powder, or paprika)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.

2. Whisk the eggs and milk together in a large bowl. Add salt and pepper to taste.

3. Add your mix-ins. Stir in the cheese, vegetables, and any meat or herbs you’re using. Make sure the ingredients are evenly distributed.

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

5. Bake for 15-20 minutes or until the egg muffins are set and slightly golden on top. You can test them by inserting a toothpick into the center—it should come out clean.

6. Let them cool slightly before removing them from the muffin tin. Serve warm or allow them to cool completely for meal prep.