Ingredients

• 1 tablespoon olive oil
• 1 cup red bell pepper, measured after chopping
• 1 cup green bell pepper, measured after chopping
• 1 cup yellow onion, measured after chopping
• 2 cups spinach - roughly chopped measured and packed before chopping
• 1 cup mushrooms, measured before chopping
• 2 cloves garlic minced
• salt to taste
• 4 whole eggs
• 4 egg whites
• hot sauce optional for drizzling on top!

Directions

Preheat oven to 350° Fahrenheit.

Grease a standard non-stick 12-slot muffin pan with cooking spray and set aside.

Heat a large non-stick skillet over medium heat.

Once hot, add in oil, red pepper, green pepper, and onion.

Saute 5-7 minutes, or until peppers are tender.

Add in spinach and mushrooms and cook for an additional 2 minutes.

In the last 30 seconds, add in minced garlic.

Season with salt and remove from heat.

Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.

Stir in cooked veggies.

Pour the egg/veggie mixture evenly into the prepared muffin pan.

Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.

Cool slightly and serve immediately!

Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.