Breakfast Egg Cups

Ingredients

• 6 large Eggs
• 1/4 cup Milk (or dairy-free alternative)
• 1/2 cup Cheese (shredded, optional)
• 1/2 cup Bell pepper (diced)
• 1 cup Spinach (chopped)
• 1/4 cup Onion (diced)
• 1/2 tsp Salt
• 1/4 tsp Pepper
• Olive oil or cooking spray for greasing

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a muffin tin with olive oil or cooking spray to prevent sticking.
3. In a mixing bowl, whisk together the eggs and milk until well combined.
4. Add the diced bell pepper, chopped spinach, diced onion, salt, and pepper into the egg mixture. Stir to combine.
5. Pour the mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
6. If desired, sprinkle shredded cheese on top of each cup.
7. Bake for 20-25 minutes, or until the eggs are set and lightly golden on top.
8. Let the egg cups cool for a few minutes before using a knife to gently loosen them from the tin.
9. Serve warm or allow to cool completely before storing in the refrigerator.

Nutrition