# What You’ll Need:
→ Vegetables
01 - 1 cup diced red bell pepper
02 - 1 cup diced zucchini
03 - 1 cup halved cherry tomatoes
04 - 1 small diced red onion
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Eggs & Dairy
08 - 8 large eggs
09 - 1/2 cup milk (whole or 2%)
10 - 3.5 ounces crumbled soft goat cheese
11 - 1/4 cup grated Parmesan cheese
→ Herbs & Seasonings
12 - 2 tablespoons fresh chopped basil or 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon chili flakes (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss the bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
02 - Roast the vegetables for 18 to 20 minutes, stirring halfway through, until tender and slightly caramelized. Remove from oven and let cool slightly.
03 - Reduce oven temperature to 350°F. Grease a 12-cup muffin tin or line with silicone liners.
04 - In a large bowl, whisk together eggs and milk until blended. Stir in the roasted vegetables, goat cheese, Parmesan, basil, thyme, and chili flakes if using.
05 - Pour the mixture evenly into the muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes until set and lightly golden on top.
07 - Allow muffins to cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
