Breakfast Egg Muffins

Ingredients

6 large eggs
1 red pepper
1/4 c. cooked bacon, chopped
1/4 c. shredded cheese
1/4 c. chopped spinach

Directions

Preheat oven 450 degrees. Lightly spray 6-cup capacity muffin tin with nonsick spray.

In bowl with spout, whisk eggs. Add egg mixture halfway into each tin of greased muffin tin.

Divide topping combinations into muffin cups.

Bake for 15-20 minutes, until set.

Let cool slightly and serve or store in an airtight container in the refrigerator for up to 4 days.

Recipe adapted from cafedelites.