Step 1

Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.

Step 2

In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.

Step 3

Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.

Step 4

Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.

Step 5

Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.