Portable, protein-packed and endlessly adaptable to whatever's left in the fridge on Sunday night.

Makes 12 · Easy · 30 minutes

Blades used

• Fine Dicer Blade — for pepper, onion
• Egg slicer — optional, for garnish

Ingredients

• 8 large eggs
• 1/2 bell pepper, diced
• 1/4 red onion, diced
• 1/2 cup spinach, chopped
• 1/2 cup shredded cheese
• To taste — salt and pepper

Method

1. Dice the bell pepper and onion with the fine dicer blade
2. Whisk the eggs with salt and pepper in a large bowl.
3. Stir in the diced vegetables, spinach, and cheese.
4. Divide the mixture evenly into a greased muffin tin.
5. Bake at 350°F for 18–20 minutes until set and lightly golden.
6. Cool slightly, then slice any hard-boiled egg garnish with the egg slicer.

From our kitchen

These freeze beautifully — reheat from frozen in 90 seconds for a fast breakfast.