Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 small onion, finely chopped (approx. 100g)
  • 1 bell pepper (any colour), finely chopped (approx. 120g)
  • 1 cup cooked ham or bacon, diced (approx. 150g)
  • 12 large eggs (approx. 700g)
  • 1/2 cup milk (any type) (120ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 cup shredded cheddar cheese (approx. 115g)
  • Optional: Chopped fresh herbs (chives, parsley, dill) for garnish

Instructions:

  1. Preheat oven to 375°F (190°C, Gas Mark 5). Grease or line a 12-cup muffin tin.
  2. Heat olive oil in a frying pan over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes.
  3. In a large mixing bowl, whisk together eggs, milk, salt, and pepper.
  4. Stir in sautéed vegetables, diced ham or bacon, and shredded cheddar cheese.
  5. Evenly distribute the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
  6. Bake for 20-25 minutes, or until the muffins are set and lightly golden brown. A toothpick inserted into the center should come out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Garnish with fresh herbs, if desired.