Veggie Egg Scramble Cups

Ingredients:

• 6 large eggs
• ½ cup bell peppers, finely diced
• ¼ cup spinach, chopped
• Olive Oil

Instructions:

1. Preheat oven to 375°F. Rub olive oil on a muffin tin to prevent sticking.
2. Whisk eggs in a bowl until mixed.
3. Stir in vegetables.
4. Pour mixture evenly into muffin cups.
5. Bake for 18–22 minutes, until eggs are set.
6. Cool slightly before serving.

Nutrition:

Servings per Recipe: 6
Serving Size: 1 egg cup
Calories: 90; Total Fat: 6g; Saturated Fat: 2g; Trans Fat: 0g; Sodium: 60mg; Total Carbohydrate: 2g; Dietary Fiber: 0g; Sugars: 1g; Protein: 6g