Breakfast Egg Cups
Nonstick cooking spray
12 large eggs, lightly beaten
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup chopped raw spinach ( I use frozen when trying to save time)
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine spinach and eggs in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.
See, super easy, as always! You can add any other veggies and peppers you like. I just like this combo and it is super fast & simple.