Breakfast Egg Muffins (Frittata Muffins)

 

• 8 large eggs
• 1/3 cup whole milk or half-and-half 
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 cup finely chopped bell pepper 
• 1/2 cup finely chopped tomatoes
• 1/2 cup finely chopped fresh spinach 
• 3/4 cup  crumbled feta cheese
• 
  
• Preheat oven to 375°F. Spray a muffin tin generously with nonstick spray. I don’t recommend using muffin liners, but if you’d like to, spray them generously with nonstick spray.
• In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over-mix, or too much air will be incorporated. You will have about 2 cups.
• Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each. 
• Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).
• Bake for 18–20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking, and don’t be alarmed if they are rising unevenly—that’s ok.
• Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.

(Source: https://sallysbakingaddiction.com/egg-muffins-recipe/#tasty-recipes-121541)