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Egg Cups

  • 12 large eggs

  • 1/2 cup milk

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 medium red bell peppers

  • 1 1/2 cups spinach

  • 2 ounces cheddar cheese

  1. Preheat oven to 375º. Spray a muffin tin with cooking spray and set aside.

  2. In a large bowl whisk together the eggs, milk, and salt and pepper.

  3. Dice the bell pepper into small pieces and chiffonade the spinach. (stack the leaves, roll them up, and slice thinly)

  4. Stir the peppers, spinach, and shredded cheese into the egg mixture.

  5. Fill muffin tins 3/4 full and bake for 20-25 minutes until the centers are set and no longer runny.

  6. Allow to cool before serving.

  7. Store in airtight container and in the refrigerator for up to a week. Microwave egg cups for 45 seconds before eating.

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