Step 1

Preheat oven to 375 F. Line a muffin tin with silicone muffin molds or paper liners. If you are not using any muffin molds, make sure you spray the muffin pan with cooking spray.

Step 2

Saute peppers, shredded carrots and onion in a skillet over medium heat until tender.

Step 3

In a large mixing bowl crack the eggs and lightly beat with a whisk. (don’t overbeat them if you want to have fluffy egg muffins). Add the salt and pepper, and whisk to combine.

Step 4

Add sauteed vegetables (or mix and match with your favorite vegetables) and cheese to the whisked eggs, and toss to combine. If you want you can also add some crumbled-cooked bacon.

Step 5

Fill each muffin mold with the vegetable egg mixture so that each is filled to about 3/4 full. Be careful not to overfill each muffin cup. You can add extra cheese and top each cup with about 1 Tbsp shredded cheese each.

Step 6

Bake for about 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven but sink upon cooling. Allow muffins to cool in a pan on top of a wire rack for about 5 minutes before removing.