Vegetable Egg Bites

These vegetable egg bites make for a nice and light spring breakfast or mid-morning snack. They’re also a great meal prep option as they store well in the fridge and last all week long.

Ingredients:

• 12 eggs

• 1 red bell pepper, diced

• 1 cup of spinach, chopped

• 1/4 teaspoon Italian seasoning

• 1/8 teaspoon salt and pepper

• Olive oil, for greasing

Instructions:

1. Preheat oven to 350°F and grease a 12-cup muffin tin.

2. In a large bowl, whisk together eggs, Italian seasoning, salt and pepper. Add chopped bell pepper and spinach, and whisk to combine.

3. Divide egg mixture evenly across the muffin tins, filling them halfway.

4. Transfer the muffin tin to the oven and bake for 17-20 minutes until the centre of each muffin is set.

5. Once cooked, serve immediately or store in an airtight container in the fridge for up to 5 days.