Follow these simple steps to bake a perfect batch of Mini Egg Muffins with Veggies:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Thoroughly grease a 24-cup mini muffin tin with cooking spray or lightly brush each cup with olive oil. Don’t skip this step, as eggs are notorious for sticking!
2. Whisk the Eggs: In a large bowl, crack the 10 large eggs. Add the 1/4 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk everything together vigorously until the yolks and whites are fully combined and the mixture is slightly frothy. A good whisking incorporates air, leading to fluffier muffins. Using a bowl with a spout can make pouring easier later.
3. Prepare the Veggies (and optional meat): Ensure all your vegetables (1 cup spinach, 1/2 cup red bell pepper, 1/4 cup green onions) are finely chopped or diced. This is crucial for mini muffins, as larger pieces might not cook through evenly and can overwhelm the small cups. If using optional bacon or ham, make sure it’s cooked and crumbled or diced small.
4. Combine Ingredients: Add the finely chopped spinach, diced red bell pepper, sliced green onions, and 1/2 cup of shredded cheddar cheese (and optional cooked meat, if using) directly into the whisked egg mixture. Gently stir everything together until the additions are evenly distributed throughout the eggs. Don’t overmix at this stage.
5. Fill the Muffin Cups: Carefully pour or ladle the egg mixture into the prepared mini muffin cups. Fill each cup about three-quarters full. Avoid overfilling, as the eggs will puff up slightly during baking and could spill over. If you have leftover mixture, you can bake it in a separate small ramekin or save it for scrambled eggs.
6. Bake: Place the mini muffin tin into the preheated oven. Bake for 15-20 minutes. The exact time will depend on your oven. The muffins are done when they are set, puffed up, and slightly golden around the edges. A toothpick inserted into the center of a muffin should come out clean.
7. Cool Slightly: Once baked, carefully remove the muffin tin from the oven. Let the mini egg muffins cool in the tin for about 5-10 minutes. They will deflate slightly as they cool – this is normal.
8. Remove and Serve: Gently run a thin knife or a small offset spatula around the edge of each muffin to loosen it, then lift it out. Serve warm or allow them to cool completely for storage.