Heat oven to 350°. Add liners to a muffin pan and lightly mist the insides to prevent muffins from sticking when they’re done. (You can pour batter directly into a muffin pan that’s been liberally misted with oil spray, but it can be a bit fussy to remove them straight from the tin while keeping them intact. For that reason, I prefer using liners for this recipe.) Set aside.

Liberally coat a skillet with nonstick oil spray and warm over medium-high heat. Add onions and peppers and sauté for about 5 to 8 minutes or until onions begin to soften and become golden brown. Let slightly cool.

Place matzah pieces in a bowl, add about 2 cups hot water (enough to cover the top pieces) and let them soak for just 2 minutes. Drain well and set aside. *Do not let matzah sit in the water for longer than 2 minutes or it will become too mushy.

Add eggs, chives, salt and pepper to the drained matzah and mix well. Stir in the cooled veggies and optional cheese.

Spoon batter evenly among the 12 muffin tin compartments; you’ll have a hearty amount in each (about heaping ¼ cup’s worth batter). Cook in oven for about 30 minutes.

Let cool for 5 to 10 minutes. Then, carefully run a knife along the inside of each muffin compartment to loosen up the muffins so they’ll stay intact when lifting them out.

You can stash leftovers in the fridge for 2 to 3 days and simply warm in the microwave. Or you can wrap them individually and freeze them for up to a few months.