Ingredients

• 1 tsp olive oil
• ½ cup finely diced onion
• ½ cup finely diced red bell pepper
• 3 cups loosely packed spinach, roughly chopped
• 6 large eggs
• ¼ cup milk
• ⅔ cup shredded sharp cheddar cheese
• Salt & pepper, to taste

Cooking Instructions

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick spray and set aside.

Heat olive oil in a medium skillet over medium-high heat. Add peppers and onions and saute until softened, about 5 minutes, stirring occasionally. Add spinach and cook until wilted. Remove from heat.

Meanwhile, in a large bowl, whisk together eggs, milk, cheese, salt and pepper.

Pour egg mixture into muffin cups so that each one is about ½ to ⅔ full. Add sauteed vegetables evenly to each.

Bake 20-25 minutes or until puffed up and golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.

Serving Instructions

microwave or reheat in oven , 325 degrees for 10 minuttes