Baked egg cups with spinach, bell pepper, and cheddar. Make a batch for easy grab-and-go breakfasts all week.
Preheat oven to 180C (350F). Grease a 6-cup muffin tin with olive oil.
Dice bell pepper and chop spinach finely.
Whisk eggs in a bowl with salt, pepper, and a pinch of paprika.
Divide chopped vegetables evenly among the muffin cups.
Pour egg mixture over vegetables, filling each cup about 3/4 full.
Sprinkle grated cheddar cheese on top of each cup.
Bake for 18-20 minutes until puffed and set in the center.
Let cool for 2 minutes before removing. Store extras in the fridge for up to 4 days.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.