Follow these simple steps to prepare your Veggie Loaded Breakfast Minis:

1. Prepare the Vegetables:
   • Wash and chop all the vegetables.
   • Heat olive oil or butter in a large skillet over medium heat.
   • Add onions and sauté until translucent, about 2-3 minutes.
   • Add bell peppers and mushrooms, cooking until they soften, about 5 minutes.
   • Stir in the spinach and cook until wilted. Season with salt and pepper. Remove from skillet and set aside.
2. Scramble the Eggs:
   • In a bowl, whisk together the eggs, milk, salt, and pepper.
   • Heat a non-stick pan over medium heat and add a bit of butter or oil.
   • Pour the egg mixture into the pan, allowing it to set for a few seconds.
   • Gently stir the eggs with a spatula, creating soft curds.
   • When the eggs are mostly cooked but slightly runny, remove from heat. They will continue to cook in the residual heat.
3. Assemble the Minis:
   • Preheat your oven to 350°F (175°C).
   • Slice the mini buns in half and place them on a baking sheet.
   • Distribute the scrambled eggs evenly over the bottom halves of the buns.
   • Add a generous portion of the cooked vegetables on top of the eggs.
   • Sprinkle shredded cheese over the vegetables.
4. Bake and Serve:
   • Place the baking sheet in the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
   • Remove from the oven and top with fresh herbs if desired.
   • Serve warm and enjoy your Veggie Loaded Breakfast Minis!