Breakfast Egg Muffins

Method

1. 1

   Preheat the oven to 375 degrees. Grease your muffin tins {enough for 16-18 muffins} and set aside.

2. 2

   In a large bowl crack the eggs and whisk them together. Set aside.

3. 3

   In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the onion, bell pepper, paprika, cumin, chili powder and cayenne pepper and sauté for 6-7 minutes, until the onion is soft.

4. 4

   Add the cooked vegetables to the eggs along with the chopped spinach and the 1 cup of cheese. Mix to combine and add a dash of salt and pepper.

5. 5

   Pour the egg mixture into the muffin tins {about 3/4 of the way full} and sprinkle each muffin with a small amount of the 1/2 cup of leftover cheese.

6. 6

   Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown.

7. 7

   Remove from the oven and let cool before removing from the muffin tin.

8. 8

   Serve with a dollop of sour cream, salsa or topping of your choice.

9. 9

   Refrigerate remaining egg muffins in an airtight container.