6 large eggs

1/2 cup diced vegetables (bell peppers, spinach, onions, mushrooms)

1/2 cup cooked protein (e.g., turkey sausage, bacon, or ham)

1/4 cup shredded cheese (cheddar, mozzarella, or your choice)

1 tbsp olive oil or butter

Salt and pepper to taste

Optional: fresh herbs (parsley, chives) for garnish

Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or line with muffin liners.

Prepare the ingredients: Dice the vegetables and cook your chosen protein (if raw). Set aside.

Whisk the eggs: In a large bowl, crack the eggs and beat them until fully combined. Add salt, pepper, and any additional spices (optional).

Add in the mix-ins: Stir in the diced vegetables, cooked protein, and cheese into the egg mixture.

Fill the muffin tin: Pour the egg mixture evenly into the muffin cups, filling each about 3/4 of the way.

Bake: Place the muffin tin in the oven and bake for 15-20 minutes or until the egg muffins are set and lightly golden on top.

Serve and enjoy: Let them cool for a few minutes before serving. You can store leftovers in the fridge for up to 3-4 days.