Protein-packed egg muffins, perfect for a grab-and-go breakfast throughout the week.

Preheat oven to 350°F.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Stir in the chopped spinach, shredded cheese, and diced bell pepper.
Per serving
Grease a muffin tin with cooking spray or use silicone muffin cups for easy removal.
Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
Allow muffins to cool for a few minutes before carefully removing them from the tin.
Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.