Veggie Egg Muffins

Step 1

Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Spray the inside of a standard 12-cup muffin tin lightly with cooking spray so the eggs do not stick when you remove them.

Step 3

Place the bell pepper on a cutting board, slice it lengthwise from tip to bottom, then slice crosswise into 1/4-inch pieces.

Step 4

Place the onion flat on the cutting board, slice it lengthwise from root to tip into thin 1/8-inch-wide strips, then chop crosswise into pieces the size of peas.

Step 5

If using fresh spinach, roughly chop it into 1-inch pieces; if frozen, thaw it in a colander and squeeze out as much water as possible with a clean kitchen towel.

Step 6

Crack all 8 eggs into a large mixing bowl and whisk vigorously with a fork until the yolks and whites are completely combined and uniform, about 20 seconds.

Step 7

Pour the bell pepper, onion, spinach, cheddar cheese, salt, and pepper into the egg bowl, then stir slowly with a fork until the vegetables and cheese are evenly distributed throughout.

Step 8

Divide the egg mixture evenly among the 12 muffin cups, pouring until each cup is about three-quarters full.

Step 9

Place the muffin tin in the preheated 350°F oven and bake until the egg tops are pale golden and spring back slightly when you touch them with your finger, about 12 minutes.

Step 10

Remove the muffin tin from the oven and let it rest on the counter for 2 minutes so the muffins firm up and are easier to remove.

Step 11

Run a small, thin butter knife or offset spatula around the inside edge of each muffin cup, then gently push each muffin up from the bottom to pop it out onto a plate.