Muffin Tin Veggie Egg Cup

Ingredients

5 eggs

salt and pepper to taste

1 cup fresh spinach, chopped

1 tomato, diced

1/2 onion, finely diced

1 bell pepper, finely diced

1/2 cup broccoli, cut into small florets

1/3 cup cheddar cheese

Preheat oven to 350ºF (180ºC).

In a greased muffin tin, place your desired combination of fillings into each muffin cup.

In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.

Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.

Bake at 350°F (180°C) for 20 minutes, until set.

Enjoy!