Mini Vegetable Egg Cups - 21 Day Fix Extreme Recipe

Hello!  Tonight's dinner came right from the 21 Day Fix Extreme Eating Plan Guide.  This one is simple to make and is a nice option for a make-ahead and reheat as needed breakfast!  I am going to list the recipe exactly as it appears from Beachbody.  Then below I will include below my own very minor modifications.  

Mini Vegetable Egg Cups 

       from the 21 Day Fix Extreme

Ingredients:
12 large eggs
sea salt
ground black pepper (to taste; optional)
1 bag (10 oz) baby spinach, chopped
1 medium red bell pepper, chopped
2 green onions, chopped
Nonstick cooking spray

 

Preparation:
1. Heat oven to 375° F.
2. Beat eggs in a large bowl. Season with salt and pepper if desired. Add spinach, pepper, and onions to egg mixture; mix well.
3. Lightly coat a twelve cup muffin tin with spray.
4. Evenly pour egg mixture into muffin cups.
5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.

So, what did I do just a bit differently on this one?

1) We are not big fans of green onions around here.  So I used 1/3 of a chopped Vidalia sweet onion in place of the green onion.   

2) I did not feel like chopping my fresh spinach.  And I did want to saute my pepper and onion.  So I placed all of the veggies in a skillet like you see in the photo at the top of this entry.  I cooked them on medium high for 5 or so minutes and then added the mixture to the eggs.

3) I did not need any sort of nonstick spray with this Pampered Chef nonstick muffin pan.  I did bake my egg cups for 23 minutes.  What can I say?  I would just rather have my eggs really done!  They were not dry at all.  

***  This recipe was a hit!  Whenever I make it again, I will add just a sprinkle of sharp cheddar cheese for some extra flavor.