Vegetable Egg Cups

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INGREDIENTS

Nonstick cooking spray

12 large eggs

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

1 (10-oz.) bag raw baby spinach, chopped

1 medium red bell pepper, chopped 2 medium green onions, chopped

 

DIRECTIONS

1. Heat oven to 375° F.

2. Lightly coat a twelve-cup muf n tin with spray. Set aside.

3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.

4. Add spinach, bell pepper, and green onions; mix well.

5. Evenly pour egg mixture into muf n cups.

6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.

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