Breakfast Egg Muffins (3-Veggie)

Ingredients:
6 Eggs ( I used fresh, off-the-farm family eggs!)
Water
1/4 Tomato, Chopped
3-4 Bell Pepper Strips, finely chopped
Spinach
Shredded Cheddar Cheese
1-2 tsp Salt & Pepper

Directions:
Crack eggs into a large liquid measuring cup (use one that holds at least 2 cups). Fill measuring cup up with water until it reaches exactly 2 cups. Add Salt & Pepper. Mix well.  Pour egg mixture into muffin tin, filling each muffin cup up 3/4 of the way. Evenly distribute tomato and bell peppers into each cup. Add 1-2 spinach leaves into each and then top with as much cheese as you'd like. Bake at 400 for 10 minutes or until the egg has fully risen. Take out and eat, or let cool and refrigerate or freeze for later!

Makes 12 muffins