Ingredients
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12 large egg
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1 red bell pepper, diced
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1 small yellow onion, diced
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1 cup spinach, sliced into thin ribbons
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1/2 cup shredded cheddar cheese
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Salt and pepper to taste
Steps
1
Preheat the oven to 350°F. Lightly coat a 12-cup muffin tin with non-stick cooking spray, or line with reusable liners.
2
Whisk together the eggs until well combined. Add salt and pepper if desired.
3
Divide the bell pepper, onion, and spinach among the cups, until about 2/3 full. Carefully pour the egg mixture into each cup, about ¾ of the way to the top. Sprinkle the cheddar cheese evenly across the cups.
4
Bake for 20-25 minutes until the centers are set. Let cool and then run a knife around the edges of each cup to loosen and remove.
5
Refrigerate for 3-4 days, or freeze for up to 2 months.
