Ingredients
- 12 eggslarge
- 2 tbsp onionfinely chopped, red, white, or yellow brown
- 1 pinch saltto taste
- 1 pinch pepperto taste
- 1/4 cup spinachfresh, roughly chopped
- 8 grape tomatoesor cherry tomatoes, halved
- 1/4 cup shredded mozzarella cheese
- 1/4 cup cooked baconchopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup brown mushroomssliced
- 1/4 cup red bell pepperdiced
- 1 tbsp parsleyfreshly chopped
- 1/4 teaspoon garlic powderor 1/3 teaspoon of miced garlic
Instructions
- Preheat oven to 350°F | 180°C. Lightly spray a 12 cup capacity muffin tin with nonstick oil spray.
- In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
- Add egg mixture halfway up into each tin of a greased muffin tin.
- Divide the three topping combinations into 4 muffin cups each.
- Bake for 15 20 minutes, until set.
- Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
