Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin with nonstick spray.
- In a large bowl, whisk the eggs until frothy. Season with salt and pepper.
- Dice bell peppers and onion into small pieces.
- In a skillet over medium heat, sauté onions until translucent. Add bell peppers and spinach; cook until tender.
- Combine sautéed veggies with the egg mixture and stir in shredded cheese.
- Fill each muffin tin cup about three-quarters full with the mixture. Bake for 15-20 minutes or until golden brown on top.
Nutrition
Notes
Feel free to customize with other veggies or proteins to suit your taste.
