Preheat your oven to 350°F (175°C).
In a skillet over medium heat, add the olive oil. Once it’s hot, add the finely chopped red bell pepper and shallot. Sauté for about 3-4 minutes until tender and aromatic. Season with salt and pepper, then remove from heat.
In a large mixing bowl, crack all 10 eggs. Beat the eggs until well combined. Season with salt and pepper to taste.
Add the sautéed vegetables into the egg mixture and stir well.
Lightly grease the muffin tin with non-stick cooking spray or line with silicone muffin liners.
Pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Store in an airtight container in the fridge for up to a week or freeze for later.
