Veggie-Loaded Egg Muffins

1Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or butter.

2Heat olive oil (1 tablespoon) in a medium skillet over medium heat. Add the diced red bell pepper, (½ cup) zucchini (½ cup), and red onion (¼ cup). Sauté for 3-4 minutes until vegetables are slightly softened. Add chopped spinach and cook for an additional 1 minute until wilted. Remove from heat and set aside to cool slightly.

3In a large mixing bowl, whisk together the eggs (8 large), milk, salt (¼ teaspoon), black pepper (¼ teaspoon), and garlic powder (¼ teaspoon) until well combined and slightly frothy.

4Add the sautéed vegetables and shredded cheddar cheese (½ cup) to the egg mixture. Stir gently to evenly distribute all ingredients.

5Pour the egg and vegetable mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.

6Bake in the preheated oven for 16-18 minutes, or until the egg muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean.

7Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before carefully removing them with a spoon or spatula.

8Serve warm for a hearty breakfast, or let cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds before eating.