1. Prepare the oven
Preheat your oven to 190°C (375°F). Lightly grease a 12-cup muffin tin with cooking spray or oil.
2. Prepare the filling
Chop the spinach, ham, bell pepper, and green onions into small pieces. Add the shredded cheese and toss everything together.
3. Whisk the eggs
In a large bowl, whisk the eggs and milk until smooth. Season with salt, black pepper, and garlic powder.
4. Combine
Add the vegetables, ham, and cheese to the egg mixture. Stir gently until everything is evenly distributed.
5. Fill the muffin tin
Divide the mixture evenly among the muffin cups, filling each about ¾ full. Don’t overfill because the eggs will puff up as they bake.
6. Bake
Bake for 15–20 minutes, or until the centers are set and the tops are lightly golden.
7. Cool and serve
Let the egg muffins cool for a few minutes before removing them from the tin. Serve warm with fresh tomatoes, avocado, toast, or a simple salad.
⭐ Easy Variations
You can easily customize these muffins with:
- 🥦 Broccoli and cheddar
- 🍄 Mushrooms and Swiss cheese
- 🧅 Onion and bell pepper
- 🥓 Cooked bacon and cheddar
- 🍅 Tomato and mozzarella
- 🌿 Spinach and feta
Tip: Don’t overbake them. Removing the muffins as soon as the eggs are set helps keep them soft and fluffy rather than rubbery.
Ready in about 20 minutes, these little egg muffins are an easy way to turn simple ingredients into a delicious breakfast!
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