- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line it with paper liners.
- In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Fold in the pimento cheese, diced red bell pepper, and chopped chives or green onions into the egg mixture.
- Pour the egg mixture evenly into the muffin cups, filling each cup about 2/3 full.
- Bake in the preheated oven for 15-18 minutes or until the egg muffins are set and slightly golden on top. You can insert a toothpick into the center to check for doneness; it should come out clean.
- Remove the muffin tin from the oven and let the egg muffins cool for a few minutes.
- Gently run a knife around the edges of the muffins to loosen them, then transfer them to a serving plate.
- Serve the Pimento Cheese Egg Muffins warm and enjoy!
These egg muffins make a great breakfast or brunch option, and the addition of pimento cheese adds a flavorful twist. Feel free to customize the recipe by adding other ingredients like cooked bacon, spinach, or cherry tomatoes if you like. Enjoy your weekend cooking!