Spinach and Pepper Breakfast Cups
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
- To taste salt and pepper
Directions:
- Preheat oven to 375 F. 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, 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 one-half to two-thirds full. Add sauteed vegetables evenly to each cup.
- Bake 20 to 25 minutes or until puffed up and golden brown.
- Cool in muffin tin for about 5 minutes, and then remove and serve immediately or transfer to a wire rack to finish cooling if you are going to refrigerate for later.
