Egg Cups
Ingredients
1 tablespoon olive oil
1 cup yellow onion measured after chopping
1 cup red pepper measured after chopping
1 cup green pepper measured after chopping
2 cloves garlic minced
2 cups baby spinach - roughly chopped measured/packed before chopping
salt to taste
8 whole large Cage Free Eggs
hot sauce optional for drizzling on top!
Directions
Preheat oven to 350 degrees F.
Grease a standard nonstick 12-slot muffin pan with cooking spray and set aside.
Over medium heat add oil to a skillet, once shimmery add onions, red pepper, and green pepper. Sauté 5-7 minutes, or until peppers are tender.
Add in garlic and spinach and cook for an additional 2 minutes. In the last 30 seconds.
Season with salt and remove from heat and allow to cool.
Crack eggs into a large bowl and whisk together.
Stir in cooked cooled veggies.
Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve immediately!
Leftovers can be stored in an airtight container in the fridge for about 5 days.
These may also be frozen.
To reheat, pop them in the microwave until warm.