Egg Muffins with Spinach and Bell Peppers

Ingredients

• Eggs 3 large
• Spinach 1/2 cup
• Red bell pepper 1/4 cup
• Olive oil 1 tsp
• Salt and pepper to taste

Method

1. Preheat oven and prepare muffin tin. Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with a small amount of olive oil or non-stick spray to prevent sticking.
   Tip: Greasing the muffin tin well ensures the egg muffins will come out easily.
2. Sauté spinach and bell peppers. Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the diced red bell peppers and cook for 2-3 minutes until slightly softened. Add the chopped spinach and sauté for another 1-2 minutes until wilted. Remove from heat and set aside.
   Tip: Sautéing vegetables first helps remove excess moisture and intensifies their flavor.
3. Beat eggs and season. In a medium bowl, crack the 3 large eggs and beat them with a fork or whisk until the yolks and whites are fully combined. Season with salt and pepper to taste.
   Tip: Beating the eggs well will give your muffins a fluffy texture.
4. Combine eggs with vegetables. Add the sautéed spinach and bell peppers into the beaten eggs and mix gently to combine evenly.
   Tip: Mix gently to avoid overworking the eggs, which can make them tough.
5. Fill muffin tin and bake. Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 full. Place the tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
   Tip: Check doneness by inserting a toothpick into the center; it should come out clean.
6. Cool and serve. Remove the muffins from the oven and let them cool for a few minutes before carefully removing them from the tin. Serve warm or at room temperature.
   Tip: Letting them cool slightly helps them hold their shape when removing from the tin.

Pro tips

• Use fresh vegetables for the best flavor and texture.
• You can prepare these muffins in advance and store them in the refrigerator for quick meals.