Egg Cups

Credit: iHuntFit’s Jeff Moran

Dozen eggs
1 bell pepper (any color)
4 ounces Canadian bacon
Salt & pepper

– spinach
– shredded cheese

Start with a 12 cup cupcake pan. Use actual olive oil to lightly coat each cup, eggs come out of pan better this way.

Preheat oven to 375.

Dice bell pepper, Canadian bacon and spinach to size.

Place 12 eggs in a bowl and stir/scramble and then pour into each cup to 3/4 full.

Add in diced bell peppers, Canadian bacon and extras to each egg cup. Also add salt and pepper to taste.

Place in oven for 20-25 minutes, until center is set/firm. Remove and let cool a couple minutes.

Try adding hot sauce or sales to egg cup to spice up the flavor if desired.

Store eggs in air tight container. Will store in fridge up to 1 week, similar to a hard boiled egg. Reheat for 45 seconds when eating later.