Instructions: 1 Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with muffin liners.

In a large bowl, whisk together the eggs until well beaten.

Add the diced bell peppers, chopped spinach, and shredded cheddar cheese to the eggs. Mix until all ingredients are well combined.

Season with salt and pepper to taste. Give it one last stir.

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top.

Let the muffins cool for a few minutes before removing from the tin. Serve warm or store in the fridge for a quick breakfast throughout the week.

Notes: Feel free to customize these muffins with your favorite veggies or even some cooked bacon or sausage bits. These can be frozen for up to a month. Just reheat in the microwave for a quick breakfast. Perfect for meal prep!

Make a batch on Sunday and you’re set for the week.