Here’s a basic recipe for vegetable and cheese egg muffins:

Ingredients:

– 8 large eggs
– 1/2 cup of milk
– 1/2 cup of shredded cheese (cheddar, mozzarella, or your choice)
– 1/4 cup of chopped bell peppers (red, yellow, or green)
– 1/4 cup of chopped onions
– 1/4 cup of chopped spinach or broccoli
– Salt and pepper to taste
– Optional: chopped cooked bacon, ham, or sausage

Instructions:

1. **Preheat your oven** to 350°F (175°C).
2. **Grease a muffin tin** or use silicone muffin cups to prevent sticking.
3. **In a mixing bowl**, whisk together the eggs and milk until well combined.
4. **Add the chopped vegetables** (bell peppers, onions, spinach/broccoli) and any other desired ingredients (like bacon or ham) into the egg mixture.
5. **Season with salt and pepper** to taste.
6. **Pour the mixture** evenly into the muffin tin, filling each cup about 3/4 full.
7. **Sprinkle the shredded cheese** on top of each muffin.
8. **Bake** for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
9. **Allow to cool** for a few minutes before removing from the tin.
10. **Serve warm** or store in the refrigerator for up to 3 days.

These egg muffins are versatile and can be customized with your favorite ingredients. They make a great breakfast on the go!

Let me know if you need any more help with the recipe or if you’d like a different one!