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Veggie Egg Muffins

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Course Breakfast

Ingredients
  

  • 6 eggs (large)
  • 1/4 cup bell peppers (diced)
  • 1/4 cup tomatoes (diced)
  • 1/4 cup spinach (diced)
  • 1/4 cup mushrooms (diced)
  • sea salt (to taste)
  • pepper (to taste)

Instructions
 

  • Preheat the oven to 350°F and lightly grease a muffin tin.
  • In a mixing bowl, whisk together the eggs, diced bell peppers, tomatoes, spinach, mushrooms, salt, and pepper.
  • Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
  • Bake for 15-20 minutes or until the egg muffins are set and slightly golden.
  • Allow them to cool for a few minutes before removing from the muffin tin.
  • Serve warm or refrigerate for a grab-and-go breakfast option.