Preheat and prep: Heat your oven to 350°F (175°C). Grease a 12-cup muffin tin well with cooking spray or a thin layer of oil. You can also use silicone liners to prevent sticking.

Cook any raw add-ins: If using raw sausage, bacon, or firm vegetables like onions, mushrooms, or broccoli, sauté them first until cooked and any liquid has evaporated. Let them cool slightly.

Whisk the egg base: In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder until smooth and slightly frothy. This helps create a lighter texture.

Layer the fillings: Divide the chopped vegetables and meat evenly among the muffin cups. Don’t pack too tightly—leave room for egg to flow around the fillings.

Add cheese and herbs: Sprinkle cheese and herbs over the fillings in each cup. Reserve a little cheese to sprinkle on top if you like a golden finish.

Pour in the eggs: Carefully pour the egg mixture into each cup, filling to about 3/4 full. The muffins will puff as they bake.

Bake: Place the tray on the center rack and bake for 18–22 minutes, or until the centers are set and a toothpick comes out clean. Tops may puff up—this is normal.

Cool and release: Let the muffins rest for 3–5 minutes. Run a thin spatula or knife around the edges to loosen. Transfer to a wire rack to cool.

Serve or store: Enjoy warm, or cool completely before storing for later.