Egg Muffin Cups (Print Version)

# Ingredients:

01 - 10 large eggs.
02 - 1/2 teaspoon onion powder.
03 - 1/2 teaspoon garlic powder.
04 - 1/4 teaspoon pepper.
05 - 1/4 teaspoon salt.
06 - 1/2 cup red onion, diced.
07 - 1/2 cup orange bell pepper, diced.
08 - 1/2 cup red bell pepper, diced.
09 - 1 cup spinach, roughly chopped.

# Instructions:

01 - Preheat oven to 350°F.
02 - Grease a 12-cup muffin tin well with butter.
03 - Whisk eggs with onion powder, garlic powder, pepper, and salt.
04 - Divide vegetables between muffin cups.
05 - Pour egg mixture into cups, filling 3/4 full.
06 - Bake 15-20 minutes until set.
07 - Cool 2-3 minutes before removing.
08 - Serve immediately.

# Notes:

01 - These protein-packed egg cups are perfect for meal prep.
02 - They puff up while baking and deflate as they cool.
03 - Can be stored in the fridge for quick breakfasts.

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