Servings: Makes 6 servings, 2 egg cups each

Nonstick cooking spray Nonstick cooking spray
¼ cup unsweetened almond milk ¼ cup unsweetened almond milk
12 large eggs, lightly beaten 12 large eggs, lightly beaten
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional) Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup steamed broccoli, coarsely chopped 1 cup steamed broccoli, coarsely chopped
½ cup chopped green bell pepper ½ cup chopped green bell pepper
1 cup chopped raw spinach 1 cup chopped raw spinach

1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and eggs in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide broccoli, spinach, and bell peppers between prepared muffin cups.
5. Evenly pour egg mixture over broccoli mixture.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.