Egg Muffins with Veggies

Ingredients

• 7 pcs Egg
• 120 ml Bell pepper
• 120 ml Green bell pepper
• 120 ml Button mushrooms
• 120 ml Red onion
• 240 ml Baby spinach

Method

1. Sauté the vegetables in a little oil, then spoon 1-2 tablespoons into the bottom of muffin tins.
2. Whisk the eggs with salt and pepper, and pour the mixture over the vegetables.
3. Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
4. You can prepare them the night before, then reheat them in the microwave the next day – perfect for breakfast.