INGREDIENTS & EQUIPMENT
Everything but bagel seasoning
Salt and pepper to taste
1/4 cup spinach
8 cherry or grape tomatoes
1/2 cup shredded cheese
1/4 cup cooked bacon (I use turkey bacon)
1/4 cup mushrooms
1/4 cup bell pepper
Coconut or frying
Measuring cups and spoons
Whisk or fork
12-cup muffin tin
PREHEAT oven to 350℉ and lightly spray a 12-cup capacity muffin tin with nonstick spray.
WHISK together eggs and Everything but bagel seasoning.
ADD egg mixture halfway up into each tin of a greased muffin tin.
DIVIDE the three topping combinations into 4 muffin cups each.
BAKE for 20 minutes.
SERVE or store in an airtight container.
LEFTOVERS: Store any leftovers in an airtight container for 3-4 days in the fridge.
FREEZER: You can freeze them for up to 3 month. To re-heat, thaw in the fridge overnight and bake in a 350℉ oven until heated through. I would avoid the microwave so that the vegetables don't have a rubbery texture.
SWAPS: You can use any vegetables | Replace the cheese with any other you'd like