Red Pepper and Spinach Egg Muffins

Nutritional Information

Ingredients

4 medium sized eggs

1/2 red bell peppers

65g spinach

20g cheddar cheese

1 tbsp milk (non-dairy or skim milk)

¼ tsp Salt

⅛ tsp Black Pepper

Low Calorie Olive Oil Spray (or Any Variation) 

Instructions:

1) Preheat the oven to 350°F (175°C) and grease a muffin tin using a light coating of olive oil. 

2) Whisk the eggs and milk in a bowl and add seasoning.

3) Rinse and chop the bell pepper and spinach. Then add and mix into the egg mixture.

4) Use a large spoon or ladle to pour mixture into the muffin pan.

5) Bake for about 20 minutes until the edges start to turn a golden brown. Remove the egg muffins from the pan immediately and let them cool.

6) This should make about 4 egg muffins. You can eat immediately or refrigerate for up to 3 days.