Step 1

Preheat oven to 350 degrees F.

Step 2

Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.

Step 3

Heat a large non stick skillet over medium heat.

Step 4

Once hot, add in oil, red pepper, green pepper, and onion.

Step 5

Saute 5-7 minutes, or until peppers are tender.

Step 6

Add in spinach and mushrooms and cook for an additional 2 minutes.

Step 7

In the last 30 seconds, add in minced garlic.

Step 8

Season with salt and remove from heat.

Step 9

Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.

Step 10

Stir in cooked veggies.

Step 11

Pour the egg/veggie mixture evenly into the prepared muffin pan.

Step 12

Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.

Step 13

Cool slightly and serve immediately!

Step 14

Leftovers can be stored in an airtight container in the fridge for about 4 days.

Step 15

These may also be frozen.

Step 16

To reheat, pop them in the microwave until warm.