Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 cup chopped onion (75g)
  • 1 cup chopped vegetables (e.g., bell peppers, spinach, mushrooms) (150g)
  • 12 large eggs
  • 1/4 cup milk (60 ml)
  • 1/4 teaspoon salt (1.5 ml)
  • 1/4 teaspoon black pepper (1.5 ml)
  • 6 slices cooked bacon, crumbled (optional)
  • 1/2 cup cooked sausage, crumbled (optional)
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 cup chopped fresh herbs (e.g., chives, parsley) (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. Heat olive oil in a skillet over medium heat. Sauté onion and other vegetables until softened, about 5-7 minutes. Remove from heat.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
  4. Add the sautéed vegetables, cooked bacon/sausage (if using), and cheese (if using) to the egg mixture. Stir to combine.
  5. Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.
  6. Bake for 20-25 minutes, or until the muffins are set and lightly golden brown on top. 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. Serve warm or store in the refrigerator for later.