Prep your pan: Heat the oven to 350°F (175°C). Generously grease a 12-cup muffin tin with cooking spray or brush with olive oil. Don’t skimp—egg muffins like to stick.

Chop the vegetables: Keep everything small and even. Tiny pieces cook quickly and help the muffins hold together.

Optional sauté: If you prefer softer veggies, sauté the onions, peppers, and broccoli in a little oil for 3–4 minutes until just tender. Let them cool slightly before adding.

Whisk the eggs: In a large bowl, whisk eggs, milk, salt, pepper, and smoked paprika until the mixture looks uniform and slightly frothy.

Add the mix-ins: Stir in spinach, peppers, onion, broccoli, garlic, herbs, and most of the cheese. Reserve a small handful of cheese for topping.

Fill the tin: Divide the mixture evenly among the 12 cups, filling about 3/4 full. Sprinkle the remaining cheese on top.

Bake: Bake for 18–22 minutes, until the muffins are puffed, set in the center, and lightly golden around the edges. A toothpick should come out mostly clean.

Cool before removing: Let the muffins rest in the pan for 5–10 minutes. Run a thin knife around the edges to loosen, then lift out gently.

Serve or store: Enjoy warm, or cool completely on a rack before refrigerating or freezing.