Preparation: Preheat the oven to 180°C (350°F). Grease the muffin tin or line it with paper baking cups.
Mix the batter: Whisk the eggs and milk together well in a bowl. Then add the cheese, bell pepper, onion, tomato, and thyme and
mix thoroughly. Season with salt and pepper.
Bake: Divide the mixture evenly among the paper baking cups and bake in the preheated oven for 15–20 minutes, or until the eggs
are set and lightly golden brown.
Serve: Let cool briefly and enjoy warm – ideally with a crisp salad or fresh bread.
Tip: These egg muffins freeze beautifully or can be prepared in advance – perfect for meal prep, breakfast on the go, or as a savory snack!
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