Ingredients:

  • 12 large eggs (about 600g)
  • 1/4 cup (60 ml) milk (whole, 2%, or non-dairy equivalent)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of garlic powder
  • 1 tablespoon oil or butter, for greasing
  • 1 cup (150g) chopped vegetables (e.g., bell peppers, spinach, mushrooms)
  • 1/2 cup (75g) cooked protein (e.g., crumbled bacon, diced ham, turkey sausage)
  • 1/2 cup (50g) shredded cheese (e.g., cheddar, mozzarella, or Monterey Jack)

Instructions:

  1. Preheat the oven to 375°F (190°C). Generously grease all 12 cups of the standard muffin tin, or line with silicone or paper cups.
  2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until the mixture is light and slightly frothy.
  3. Evenly divide the chopped vegetables, cooked protein (bacon, ham, or sausage), and shredded cheese among the 12 prepared muffin cups. Ensure the fillings are well-distributed on the bottom of each cup.
  4. Carefully pour the egg mixture over the fillings, filling each cup approximately three-quarters full. Use a spoon to ensure any floating pieces are slightly submerged.
  5. Bake for 18 to 20 minutes, or until the edges are set, lightly golden, and the center springs back slightly when touched.
  6. Remove the tin from the oven and let the egg cups cool in the tin for 5 minutes. Use a small offset spatula or knife to gently loosen the edges before removing them. Serve immediately or cool completely for make-ahead meals.