Ingredients
- Eggs: 6 to 8 large eggs.
- Milk: ¼ cup (optional, for a fluffier texture).
- Vegetables: * ½ red bell pepper, finely diced.
- 2 tbsp fresh parsley, chopped.
- Protein: ½ cup diced ham or smoked turkey (as seen in the image).
- Cheese: ½ cup shredded cheddar or mozzarella.
- Seasoning: Salt, black pepper, and garlic powder to taste.
Instructions
- Prep the Oven: Preheat your oven to 180°C (350°F). Grease a muffin tin thoroughly or use paper liners to prevent sticking.
- Whisk the Base: In a large bowl, whisk the eggs with milk and seasonings until well combined and slightly frothy.
- Layer the Fillings: Distribute the diced red peppers, ham, and cheese evenly into each muffin cup.
- Pour the Egg Mixture: Pour the whisked egg mixture over the fillings in each cup, filling them about ¾ of the way full (they will puff up while baking).
- Final Touch: Sprinkle the top with fresh parsley for a pop of color and flavor.
- Bake: Bake for 15–20 minutes, or until the eggs are set and the tops are lightly golden.
- Serve: Let them cool for a couple of minutes before removing them from the tin.
Why You’ll Love It:
These muffins are high-protein, low-carb, and perfect for meal prep. You can store them in the fridge and reheat them for a quick, healthy breakfast on the go!
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