Savory casserole packed with eggs, cheese, and veggies, easily made in one pot for a quick morning meal.
# What You'll Need:
→ Base
01 - 8 large eggs
02 - 80 ml whole milk or dairy-free alternative
→ Vegetables
03 - 30 g baby spinach, chopped
04 - 75 g red bell pepper, diced
05 - 75 g onion, finely chopped
→ Protein (optional)
06 - 85 g cooked bacon or breakfast sausage, crumbled
→ Cheese
07 - 115 g shredded cheddar cheese or Monterey Jack
→ Seasonings
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - 0.25 teaspoon smoked paprika
→ Oils
11 - 1 tablespoon olive oil or nonstick spray for greasing
# Method:
01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or use nonstick spray.
02 - In a large bowl, whisk the eggs and milk until fully blended.
03 - Fold in chopped spinach, diced bell pepper, chopped onion, crumbled bacon or sausage if using, shredded cheese, salt, black pepper, and smoked paprika.
04 - Divide the mixture evenly among the 12 muffin cups, filling each approximately three-quarters full.
05 - Bake for 22 to 25 minutes until the muffins are firm and lightly browned on top.
06 - Allow the muffins to cool in the tin for 5 minutes before running a knife around edges and removing. Serve warm or cooled for storage.
