Directions

• Preheat oven to 350 degrees

• Heat oil in a skillet over medium heat

• Add the peppers and onions and cook until the veggies are softened about five minutes

• Add the mushrooms and keep cooking all the veggies for about three more minutes

• Add a pinch of salt and pepper

• Crack the eggs into a large bowl and season with salt and pepper

• Whisk the eggs, making sure the whites and yolks look fully incorporated

• Add the cooked veggies and stir combining the ingredients

• Spray the muffin tin with cooking spray

• Pour the egg mixture evenly into each muffin space

• Place in the oven and bake for about 15 minutes

• The tops will be firm to the touch

• When fully cooked remove the pan from oven and let rest for a few minutes before removing

• When eggs are slightly cooled, run a knife along the edge of each egg muffin to help loosen and remove

• The eggs can be stored in the fridge and reheated throughout the week