Veggie Egg Breakfast Muffins

• 8 eggs
• 1/4 cup milk
• 1/2 cup red bell pepper, diced
• 1 cup baby spinach, chopped
• 1 cup shredded cheddar cheese
• to taste salt and black pepperpantry staple
• 1 tsp olive oil or cooking spray, for the tinpantry staple

Instructions

1. 1

   Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil or cooking spray.

2. 2

   Whisk the eggs and milk together in a large bowl until well combined.

3. 3

   Stir in the diced bell pepper, chopped spinach, shredded cheese, salt, and pepper.

4. 4

   Divide the mixture evenly among the muffin cups, filling each about two-thirds full.

5. 5

   Bake for 18-20 minutes, until the muffins are set in the center and lightly golden on top.

6. 6

   Let cool for a few minutes before popping out of the tin; store leftovers in the fridge and reheat gently.