Step 1

Preheat the oven to 400°F. Grease a 12-cup muffin pan.

Step 2

Combine the eggs, cheese, garlic powder, sea salt and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also thoroughly whisk the mixture in a large bowl if you do not have a blender.

Step 3

Evenly distribute the spinach and bell pepper bits among the muffin cups. Pour the egg mixture over the veggies, filling each cup about three-fourths full. The egg will rise so you don't want to fill them all the way.

Step 4

Bake for 16-18 minutes, until the eggs set up and are cooked through. Transfer to a wire rack and cool for about 5 minutes. Run a butter knife around the edge of each cup and pop out the egg bites. Serve warm.

Step 5

Excerpted from " Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Step 6

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