Preheat your oven to 190°C (375°F) and lightly grease the muffin tin with olive oil.
In a large mixing bowl, whisk together the eggs until smooth and slightly frothy, filling your kitchen with a fresh, inviting aroma.
Add the milk to the eggs and whisk again until well combined, creating a creamy base that will keep the muffins moist and tender.
Stir in the shredded cheese, letting it melt slightly into the batter, and fold in the cooked, squeezed-dry vegetables for a burst of color and freshness.
Next, fold in the cooked meat, ensuring even distribution for savory flavor in every bite.
In a separate bowl, whisk together the flour, baking powder, and salt to aerate and combine the dry ingredients.
Gently fold the dry mixture into the wet ingredients, just until combined—be careful not to overmix, to keep the muffins fluffy.
Using an ice cream scoop or spoon, evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full for a rounded top.
Bake in the preheated oven for 20–22 minutes, until the muffins turn golden brown and a toothpick inserted in the center comes out clean, filling your kitchen with a warm, cheesy aroma.
Remove the muffins from the oven and let them rest in the tin for about 5 minutes, allowing them to set and making them easier to handle.
Transfer the muffins to a wire rack to cool slightly, then serve warm or at room temperature for a hearty, satisfying breakfast.
