Easy Breakfast Egg Muffins

Ingredients You’ll Need
6 large eggs
1/4 cup milk (any kind – I love using full-fat for richness)
1/4 cup diced onion
1/4 cup diced green bell pepper
1/4 cup cooked beef, chopped (optional)
Salt and black pepper to taste

Step by step Instructions
Step 1: Preheat your oven to 180°C (350°F). Grease a 6-cup muffin tin generously with non-stick spray or butter.
Step 2: Evenly divide the diced onions, bell pepper, and cooked beef between the muffin cups.
Step 3: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until frothy and well combined.
Step 4: Carefully pour the egg mixture over the veggies and meat in each muffin cup. Fill each about 3/4 full.
Step 5: Bake for 20 to 25 minutes or until muffins are puffed up and golden on top.
Step 6: Let them cool slightly, then remove gently with a spoon and serve warm or store for later.