Fluffy Veggie Egg Muffins

Ingredients

• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup diced bell pepper
• 1/2 cup chopped spinach
• 1/4 cup diced onion
• salt and pepper to taste
• olive oil spray

Method

1. 1

   Preheat oven to 375°F and grease a 12-cup muffin tin with olive oil spray.

2. 2

   Whisk eggs with almond milk, salt, and pepper.

3. 3

   Divide bell pepper, spinach, and onion evenly among muffin cups.

4. 4

   Pour egg mixture over the vegetables, filling each cup about 3/4 full.

5. 5

   Bake 18-20 minutes until set and lightly golden. Cool 5 minutes before removing.