Veggie Egg Muffins (meal-prep)

Ingredients

• 12 large eggs
• 120 g spinach, chopped
• 120 g mushrooms, diced
• 120 g red bell pepper, diced
• 1 tsp (5 g) olive oil for greasing
• 2 g salt
• pinch of pepper

Method

1. Preheat oven to 180 °C. Lightly oil a 12-cup muffin tin.
2. Whisk eggs with salt and pepper.
3. Divide chopped spinach, peppers and mushrooms among the cups.
4. Pour egg over; bake 18–20 min until set.