EGG VEGGIES MUFFINS

This is my very first post and I'm super excited.
I came across this invention lol and i haven't stopped grinning from ear to ear. why?simply because it is;

• One of my favourite go-to and a great source of protein
• It is literally fast to make (plus i would love to love the fact that it is healthy and the calories are not much) 

Here is the end result of this amazing breakfast and tell me you don't just love it. I'm in awe of my meal and yes, i didn't invent it. It has been in existence since 2015 but no one else has to know! *winks*

                  INGREDIENTS 

1. Eggs
2. Baby spinach
3. Onions
4. Olive oil ( optional; you could use regular vegetable oil)
5. Your option of spices
6. Bell peppers
7. Scotch bonnets 
8. Salt 

P.S- I didn't state the amount as the ingredients would vary considering the volume you intend to make. I made use of the muffin pan with 6 muffin slots, there's also a 12-pc and this post is just to give an idea of making process.

          PROCESS (STEP BY STEP)

• Bring out your ingredients, that way you've a mental image of what you're working with.

• Dice your bell peppers, scotch bonnets and onions
• Chop your baby spinach (equal to the amount of peppers and onions, we don't want it to overpower the eggs now do we?) 

Set aside these ingredients...

• Break desired amounts of eggs ( I made use of 6 eggs in this illustration) into a bowl big enough as we would mix veggies into them later).
• Add in your spices ( I made use of maggi and salt)
• Whisk together so there is no lumps whatsoever in it)

Also set aside these bowl...

• Place your frying pan on the stove (make sure it is on medium heat)
• Put in your desired amount of olive or regular vegetable oil ( I made use of the regular vegetable oil i used to fry plantains a night before. It gave the egg muffins an extra taste)
• When hot, pour in your peppers, onions and spinach
• Sauté for about 5-7 mins until you see changes in the texture (you could decide if you want your veggies crunchy or super soft)

• Pour the vegetables into the eggs and whisk well (make sure to whisk so it doesn't get lumpy and the eggs don't separate from the ingredients poured in).

My favourite part of it all lol. 

• Get your muffin pan and cooking spray

• Preheat the oven to 350 degrees F
• Grease the muffin pan with the spray ( reason being so it doesn't get sticky underneath and is easy to remove when done baking)

• Pour into the pan, your mixed eggs and veggies

• Bake for about 10-12 mins or until the tops are firm to touch (you can check by inserting a toothpick in the middle. If done, it comes out clean without liquid)
• Let cool in the pan for a few minutes before taking out of the pan.

• Serve immediately with your choice of sides; fruits are my go-to. And i enjoy with a cup of coffee or tea depending on how I'm feeling at the moment.

NOTE- You could refrigerate the rest ( if not all consumed at once) for at least 2-3 days. You may see extra liquid at the bottom of the storage container but that is totally normal. If it does bother you, you could blot the muffin with a kitchen towel before you warm them up in the microwave. 

                        ENJOY AND SAY A LITTLE PRAYER FOR ME!!!!