Egg Omelette Muffins

*Serves 12 

Ingredients:

8-10 eggs (organic, pasture raised)
1 cup organic baby spinach - chopped
3/4 cup diced bell pepper
1 onion, diced
8 oz mushrooms, thinly sliced
salt and pepper to taste (additional spices optional: turmeric, paprika, basil, oregano, cayenne pepper)
OPTIONAL: 1/4 cup crumbled feta cheese

Instructions:

1. Heat oven to 350F
2. Lightly coat a standard 12-cup muffin tin with coconut or avocado oil.
3. Divide the chopped vegetables among the cups (~ 2/3 thirds of the way full).
4. In a large bowl whisk together the eggs and seasonings until well combined.
5. Fill each muffin cup 3/4 of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
6. Bake for ~ 20-24 minutes, until a toothpick comes out clean.
7. Let cool for a few minutes. Use a butter knife to loosen the eggs around the edges before removing from the tin.
8. You can store in an airtight container in the fridge for 3 days or store leftovers in the freezer.