Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Grease a 12-cup muffin tin well with cooking spray or oil — eggs stick if you skip this.

2. 2

   Whisk 10 large eggs with ¼ cup milk, ¼ teaspoon salt, and ¼ teaspoon black pepper until the yolks and whites are fully blended and a little frothy.

3. 3

   Divide ½ cup diced bell pepper, ½ cup chopped baby spinach, optional ¼ cup diced cooked ham or bacon, and 1 cup shredded cheddar among the cups. Pour the egg mixture over the fillings, filling each cup about ¾ full so they have room to puff.

4. 4

   Bake 18–22 minutes until the centers are set and a knife comes out clean — they'll look puffed, then settle as they cool. Rest 5 minutes, loosen edges with a knife, and remove. You want fluffy, fully set egg cups with melty cheese — not wet eggy centers or dry rubbery muffins.