Beef and Egg Muffins with Bell Pepper and Kale

1 Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with silicone muffin liners.
2 Cook the beef: In a skillet, heat oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces.
3 Add veggies: Stir in diced bell pepper and kale. Cook for 2–3 minutes until softened, then remove from heat to cool slightly.
4 Mix eggs: In a large bowl, whisk the eggs, then add garlic powder, onion powder, and salt (if using). Stir in the beef and veggie mixture until evenly combined.
5 Bake: Divide the mixture evenly into the muffin pan, filling each cup about ¾ full. If using cheese, sprinkle a little on top of each muffin.
6 Bake for 22–25 minutes, until the tops are set and lightly golden.
7 Cool before serving. Let cool completely before serving to babies; cut into smaller pieces if needed.