Prep: 1. Preheat the oven to 325. 2. Grease a non-stick muffin tin. 3. Chop spinach and red bell pepper. Make: 1. Whisk together the eggs and almond milk and pour into muffin pan, dividing evenly between each of the cups. 2. Drop a spoonful of veggies into each cup. 3. Bake for about 25 minutes, or until the eggs are set and beginning to brown. Cool for five minutes, then turn over onto a platter. 4. Serve warm or at room temperature.
These are great with just about anything in them: bacon, cheese, diced broccoli, tomatoes, and ham are some of our favorites but definitely experiment with any left over meats, veggies, or cheeses you have!