Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup sharp cheddar cheese, grated
- 1 cup bell peppers (mixed colors), diced
- 1/4 cup whole milk (or almond milk)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Non-stick spray for greasing
Instructions
- Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
- Sauté chopped spinach and diced bell peppers in a skillet over medium heat until softened (3-5 minutes).
- In a large bowl, whisk together eggs, milk, salt, and pepper until frothy.
- Stir in sautéed vegetables and grated cheddar cheese until evenly mixed.
- Pour the mixture into the muffin tin cups until three-quarters full.
- Bake for 20-25 minutes or until golden brown on top and puffed up.
- Cool slightly before carefully removing from the tin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 185mg