Preheat your oven to 180°C (350°F) and grease a 12-cup muffin tin. You can also use silicone muffin liners if you’ve got them—less mess, no sticking.

Crack your eggs into a large bowl and whisk until smooth. Add the sour cream and mix again until it’s all nicely blended.

Stir in the shredded cheeses, finely chopped onion and bell pepper, salt, pepper, and oregano. Drizzle in the olive oil and give it one final mix until everything’s well combined.

Pour the mixture into your prepared muffin tin, filling each cup about three-quarters full. If you’re not using liners, just make sure you’ve sprayed each cup with cooking spray or brushed it with a bit of olive oil to avoid sticking.

Bake for 15 to 25 minutes, until the muffins are puffed up, set in the center, and lightly golden on top.

Let them cool for about 5 minutes before removing. If you skipped liners, run a butter knife gently around the edges to loosen them up and pop them out. Done!