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Categories:Viewed: 81 - Published at: 3 years ago
Ingredients
- 1 tablespoon cooking oil
- 1/2 medium onion, diced
- 1/2 medium bell pepper, chopped
- 1 medium tomatoes, diced
- 2 cups Baby Spinach
- 10 large whole eggs, beaten
- 1/3 cup 2% low-fat milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded cheddar cheese
Method
- Preheat oven to 350 degrees F. Use cooking oil to grease a nonstick muffin pan and set aside.
- While oven is preheating, heat the oil in a large nonstick skillet over medium-high heat. Saute onions for 5 minutes, until soft; add bell peppers, tomato and salt, and saute for another 3 to 4 minutes. If using sausage, then add along with bell peppers and tomatoes and saute for another 5 to 7 minutes.
- Add spinach and cook until wilted, about 1 minute more. Set aside.
- In a large bowl, whisk the eggs, milk, flour, cheese, salt and pepper until well combined.
- Portion out the vegetable (and sausage) mixture into 12 muffin wells. Pour the egg mixture on top, and bake for 25 to 30 minutes until firm.
