Preheat the oven to 180°C (350°F). Grease a muffin tin with a bit of oil or line it with paper liners.
In a bowl, crack the eggs and whisk them until well beaten.
Add the grated cheddar cheese to the beaten eggs and mix well.
Stir in the finely diced red and green bell peppers, finely diced onion, and chopped baby spinach.
Season the mixture with salt, black pepper, dried oregano, and dried thyme. Mix until everything is evenly combined.
Using a ladle or measuring cup, pour the egg mixture into the muffin cups, filling each cup about 2/3 full.
Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the egg muffins are set and slightly golden on top.
Once baked, remove the muffin tin from the oven and let the egg muffins cool for a few minutes in the tin.
Carefully remove the egg muffins from the tin and transfer them to a wire rack to cool completely.
Serve the egg muffins warm or at room temperature. They can be stored in an airtight container in the refrigerator for a few days.
