Step 1

Preheat oven to 350 degrees F.

Step 2

Lightly spray the muffin tin with cooking spray.

Step 3

Spray a non-stick skillet with cooking spray, and heat over medium-high heat. Add veggies and cook for 5-7 minutes, until just softened. Drain off any excess liquid, and set aside to cool.

Step 4

Whisk the eggs, mustard, curry powder, smoked paprika, salt and pepper in a mixing bowl.

Step 5

Divide the vegetables evenly among the 12 cups in the muffin tin. Top with cheddar cheese.

Step 6

Carefully pour the egg mixture over the veggies and cheese, filling each cup evenly.

Step 7

Bake for 18-20 minutes, until the eggs begin to puff up.

Step 8

Allow the egg bites to cool. Then remove from the pan, and refrigerate for up to 5 days.