Prep the Bell Pepper: Cut the bell pepper in half, remove the seeds, and dice it into small squares. This makes them easy to mix in and ensures even cooking. Red, yellow, or orange peppers add a slight sweetness; green adds an earthier flavor.

Chop the Mushrooms: I’m using button mushrooms for their mild flavor, but feel free to try varieties like cremini, shiitake, or portobello for a more intense taste.

Sauté the Vegetables: In a small pan, heat a tablespoon of oil. Add the chopped bell peppers and mushrooms, sautéing until slightly softened. This quick sauté adds flavor and ensures they don’t remain raw in the egg bites. Season with a pinch of salt, pepper, and a dash of chili flakes for a bit of heat.

Whisk the Eggs and Add Feta: Crack the six eggs into a mixing bowl, whisking well to break up the yolks and whites for a smooth, fluffy texture. Add crumbled feta cheese, giving the bites a savory, creamy element. Break down any lumps and mix until smooth. Add a small handful of greens if you like—spinach works great but keep it light to avoid bitterness.

Prepare the Muffin Tin: Lightly brush each cup of a muffin tin with oil. This prevents sticking and makes for easy cleanup. Spoon the sautéed vegetables into each muffin cup, followed by a few pieces of sun-dried tomato.

Pour the Egg Mixture and Bake: Pour the egg mixture over the veggies in each muffin cup, filling them about three-quarters full. Bake at 180°C (350°F) for around 20 minutes, or until the bites are fluffy and lightly golden on top.

Serve and Enjoy: Once cooled slightly, remove the egg bites and enjoy! These are great on their own or paired with toast, dips, or even a fresh salad.