New breakfast : Egg Muffin


Ingredients:

- 6 large eggs

- 1 cup diced vegetables (such as bell peppers, spinach, onions, tomatoes, or mushrooms)

- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)

- Salt and pepper to taste

- Optional add-ins: cooked bacon, sausage, or herbs (like parsley or chives)

**Instructions:**

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, whisk the eggs until well beaten. Add salt and pepper to taste.

3. Stir in the diced vegetables and shredded cheese until evenly combined.

4. Grease a muffin tin with cooking spray or oil to prevent sticking.

5. Pour the egg mixture into the muffin tin, filling each cup about 2/3 full.

6. Bake in the preheated oven for about 20 minutes, or until the egg muffins are set and slightly golden on top.

7. Remove from the oven and let cool for a few minutes before gently removing them from the muffin tin.

8. Serve warm, or let them cool completely and store in the refrigerator for a quick breakfast later in the week.

Tips:

- You can customize these muffins by using any combination of vegetables and cheeses you prefer.

- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer storage.

- Reheat in the microwave for 30 seconds to 1 minute before enjoying.

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