Ingredients
1 Tablespoon Olive Oil
1 Cup Diced Red Bell Pepper
1 Cup Diced Orange Bell Pepper
4 Green Onions, Finely Chopped
1 Teaspoon Salt
8 Large Eggs
Instructions
- Heat the oven to 350F.
- Heat the olive oil over medium heat in a large skillet. Add the bell pepper, green onion, and ½ teaspoon salt. Saute until the vegetables are soft and tender stirring occasionally, about 5-7 minutes. Remove from heat and allow to cool.
- Meanwhile, whisk together the eggs and the remaining ½ teaspoon salt. Add the cooled sauteed veggies to the egg mixture and whisk again until well combined.
- Pour the egg and veggie mixture into a greased or silicone lined muffin tin. The mixture should come to near the top of each cup.
- Bake the egg cups for 20 minutes, or until puffed and cooked through.
- Remove from the oven and let cool. Serve warm or refrigerate in a tightly sealed container for up to 4 days. Alternatively, place the cooled cups on a baking sheet in the freezer. Allow to freeze completely, then place in a zip-top bag or tightly sealed container for up to a month.
Recipe courtesy of realfoodwholelife.com!
