Ingredients:

  • 12 large eggs
  • 1/4 cup whole milk (or heavy cream)
  • 6 slices bacon, cooked crisp and finely chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 medium red bell pepper, finely chopped
  • 1 cup fresh spinach, chopped
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • Non-stick cooking spray or silicone liners

Instructions:

  1. Preheat your oven to 375°F (190°C). Generously spray a standard 12-cup muffin tin with non-stick spray, or use silicone liners to ensure easy release.
  2. Finely chop the cooked bacon, spinach, and bell pepper. Distribute these ingredients evenly across all 12 prepared muffin wells. The fillings should be scattered on the bottom and sides.
  3. In a large bowl, whisk together the 12 large eggs and 1/4 cup whole milk (or cream). Season generously with salt, pepper, and garlic powder. Whisk vigorously for a full minute until the mixture is slightly foamy to incorporate air for a fluffy texture.
  4. Carefully pour the whisked egg mixture over the fillings in each cup, filling them about 3/4 full. Do not overfill. Sprinkle the shredded cheddar cheese evenly over the liquid tops.
  5. Bake for 18 to 22 minutes (20 minutes is typical). The muffins are done when they are puffed up, the edges are golden brown, and a toothpick inserted near the center comes out clean.
  6. Let the muffins cool in the tin for 5 minutes. This cooling period helps the edges pull away. Use a thin rubber spatula to gently loosen them before lifting out. Serve warm, or cool completely for storage.