Ingredients
- cooking spray
- 12 eggs
- 2 tablespoons milk
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 large tomato, finely chopped
- 1 large green bell pepper, finely chopped
- 2 cups shredded Colby-Jack cheese
Why This Dish Is So Satisfying
These little bites are packed with protein and flavor, making them perfect for busy mornings or quick snacks. They are easy to customize with your favorite veggies and cheeses, and their small size makes them great for portion control.
Best Cooking Tips
- Use a non-stick muffin tin or grease it well to prevent sticking.
- Avoid overfilling the cups to ensure even cooking and easy removal.
- Let the muffins cool slightly before removing them to keep their shape intact.
- Avoid overfilling the cups to ensure even cooking and easy removal.
- Let the muffins cool slightly before removing them to keep their shape intact.
Directions
Gently heat your oven to 395°F (200°C) and give a muffin pan a good spray with non-stick cooking spray. In a bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined. Divide the tomatoes and green peppers evenly into the muffin cups, then sprinkle some Colby-Jack cheese over them. Pour the egg mixture into each cup, filling them right to the top. Use a fork to gently stir each cup a bit so the ingredients are spread out nicely. Pop the pan in the oven and bake until the tops turn golden, about 20 minutes. When they’re done, let them cool in the pan for about 5 minutes before digging in.
How To Serve This Dish
Enjoy warm or at room temperature with a side of fresh fruit or a simple green salad. They also pair well with a dollop of salsa or a drizzle of hot sauce for an extra kick.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 20-30 seconds or warm in a low oven until heated through. These muffins can also be frozen for up to 2 months; just thaw before reheating.
