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Portable baked egg cups with vegetables and cheese. Make a batch on Sunday for easy weekday breakfasts.
Preheat oven to 190C. Grease a 12-cup muffin tin.
Divide diced bell peppers, spinach, and shredded cheese among cups.
Whisk 8 eggs with milk, salt, and pepper.
Pour egg mixture into cups.
Bake 20-22 minutes until set.
Cool slightly before removing.
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Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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