Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 medium onion, finely chopped (approx. 1/2 cup / 50g)
  • 1 bell pepper (any color), finely chopped (approx. 1 cup / 100g)
  • 12 large eggs (approx. 600g total, in shell)
  • 1/4 cup milk (any kind - dairy or non-dairy) (60 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 cup cooked sausage or bacon, crumbled (approx. 100g)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite) (approx. 100g)
  • 1/2 cup chopped spinach (approx. 50g)
  • 1/4 cup chopped mushrooms (approx. 25g)
  • 1/4 cup chopped fresh herbs (parsley, chives, dill) (approx. 10g)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin.
  2. If desired, sauté onion and bell pepper in olive oil over medium heat until softened (approx. 5 minutes). This adds depth of flavour.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
  4. Stir in cooked sausage/bacon (if using), sautéed vegetables (if using), cheese, spinach, mushrooms, and herbs (if using). Distribute evenly.
  5. Pour or spoon the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake for 20-25 minutes, or until the muffins are set and lightly golden brown. A toothpick inserted into the centre should come out clean.
  7. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.