Loaded Egg Cups with Vegetables and Cheese
Ingredients
- 9 eggs
- 1/3 cup almond milk
- 2 handfuls of spinach
- 1 red bell pepper diced
- 1/2 cup white onion diced
- 1 cup shredded sharp cheddar
- 1 tsp garlic powder
- 1 tsp chili flakes
- Salt and pepper to taste
- Optional: crumbled bacon
Preparation
Sauté onion and pepper for 3 minutes
Add spinach and cook for 1 more minute
Divide the sautéed vegetables into a very greased muffin tin
In a separate bowl, whisk eggs, almond milk, and spices together
Pour the egg mixture over the vegetables in the muffin tin
Top with shredded cheese
Bake for 20 minutes at 375 degrees Fahrenheit