Cheesy Veggie Egg "Muffins"

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375° f. If not using a silicone muffin pan, line 12 cups of a regular muffin tin with paper liners.

Step 2

In a large bowl, whisk together the eggs and salt. Whisk in the scallions, both bell peppers, black pepper, and a few dashes of hot sauce (if using). Transfer the mixture to a measuring cup with a spout and divide the egg mixture among the muffin cups, filling them about 3/4 full. Evenly sprinkle the cheese over the egg mixture.

Step 3

Bake until puffy and golden brown around the edges, about 12 minutes.

Step 4

Serve immediately.

Step 5

Kitchen note: To store, allow the muffins to fully cool on a rack, then individually wrap in plastic wrap and seal in a large freezer bag. Store in the fridge for up to 3 days or freeze for 1 month.