Eggs: 200g (4 large), Corn kernels (frozen or canned): 75g (1/2 cup), Bell pepper (red): 50g (1/3 medium, diced), Spinach: 30g (1 cup), Cheese (cheddar, shredded): 30g (1/4 cup), Green onion: 20g (2 stalks, chopped), Milk: 30ml (2 tbsp), Salt: to taste, Black pepper: to taste, Cooking spray: for greasing
1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with cooking spray. 2. If using frozen corn, thaw according to package instructions. If using canned corn, drain and rinse. 3. In a large bowl, whisk together 200g eggs, 30ml milk, salt, and pepper. 4. Stir in 75g corn kernels, 50g diced bell pepper, 30g spinach, 20g chopped green onion, and 30g shredded cheese. 5. Divide the mixture evenly among the prepared muffin cups. 6. Bake for 20-25 minutes until the eggs are set and lightly browned on top. 7. Let cool for 5 minutes before removing from the muffin tin. 8. Serve warm or refrigerate for up to 3 days for a quick breakfast option.
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