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Preheat your oven to 180°C (350°F). Grease a muffin tin with olive oil or non-stick cooking spray.
In a large mixing bowl, whisk together the eggs and milk until well combined.
Add the shredded cheese, chopped bell peppers, onion, grated carrot, and spinach to the egg mixture. Mix well.
Season with salt, pepper, and dried oregano or mixed herbs. Stir to combine.
Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
Remove from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions:
Enjoy these egg muffins hot or cold.
Serve with a side of fresh fruit or a small salad for a balanced meal.
Pack them for on-the-go breakfast or as a snack during the day.
Cooking Tips:
Customize the veggies and cheese to your liking for variety.
Use silicone muffin cups for easy removal and cleanup.
These muffins can be frozen and reheated for later use.
Nutritional Benefits:
High in protein from eggs and cheese.
Packed with vitamins and fiber from vegetables like bell peppers, onion, carrot, and spinach.
Low-carb and gluten-free, making them suitable for various dietary preferences.
Dietary Information: