Savory Breakfast Muffins

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or line with paper liners.

In a large bowl, whisk together 4 large eggs and 1/4 cup milk until well combined.

In a separate bowl, mix 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Finely dice 1/2 medium bell pepper, chop 1 cup spinach, slice 2 stalks of green onions, and dice 1/2 cup cooked ham.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced bell pepper and sauté for 2-3 minutes until slightly softened.

Add the chopped spinach to the skillet and cook for another minute until wilted. Remove from heat and let cool slightly.

Add the dry ingredients to the egg mixture and stir until just combined (don't overmix).

Fold in 3/4 cup shredded cheddar cheese, the sautéed vegetables, sliced green onions, diced ham, and 1/2 teaspoon dried herbs.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.