Egg Muffins Recipe

Ingredients

12 eggs
1 red bell pepper
1 yellow bell pepper
1/2 cup spinach
Pinch sea salt and black pepper
Cooking spray
12-cup muffin tin

Optional toppings 
1/4 cup goat cheese
2 cooked bacon slices, chopped

Directions

1. Preheat oven to 350 degrees.

2. Spray a 12-cup muffin tin liberally with cooking spray. Set aside.

3. Chop bell peppers and spinach into small bite-sized pieces, about 1/4 inch.

4. Divide vegetables evenly among muffin tins.

5. In a large bowl, whisk eggs together until combined. Sprinkle in salt and pepper to taste.

6. Pour the eggs into the cups, dividing evenly; filling up about 3/4 of the way full. You can always go back and add more with any eggs leftover.

7. If you're adding additional toppings, now is the time. Sprinkle desired amount of goat cheese or cooked bacon bits (or both) to the top of your egg muffins.

8. Bake the eggs in the oven for 20-25 minutes. They will puff up, but as soon as they come back to room temperature, they will deflate.

9. Store in the fridge for up to five