Ultimate Egg Muffins Recipe

1. Preheat and prep. Heat oven to 375°F. Generously grease a 12-cup muffin tin with oil or softened butter (or use silicone liners).
2. Sauté the veggies. Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook 3 to 4 minutes until softened. Add spinach and cook 30 to 60 seconds just until wilted. Transfer to a plate and let cool for 2 minutes.
3. Whisk the egg base. In a large bowl, whisk eggs, milk, Dijon (if using), salt, pepper, garlic powder, and smoked paprika until fully combined and a little frothy.
4. Add the good stuff. Stir in the cooked vegetables, cheese, and any optional meat or chives.
5. Fill the cups. Divide the mixture evenly among the muffin cups, filling each about 3/4 full. (If the mix settles, give the bowl a quick stir between pours so every muffin gets equal veggie love.)
6. Bake. Bake for 16 to 20 minutes, until the centers are set and the tops look dry. A toothpick inserted in the center should come out mostly clean.
7. Cool, then remove. Rest in the pan for 5 minutes, then run a butter knife around the edges and lift them out onto a rack. Eat warm, or cool completely before storing.

Matt’s tiny chaos tip: If you want extra crisp edges, bake on the lower rack and let the muffins go 1 extra minute. Just do not overbake or they turn bouncy.