Baked Egg Cups

Getting enough protein as a vegetarian can be hard. Especially on campus where, let's be honest, the vegetarian options are pretty skimpy. But, this recipe is great for college kids because you can make it ahead of time, store in the freezer, grab in the morning and go to class. Eggs are an awesome source of both protein and healthy fats (make sure to buy humanely-raised and cage-free!!). Just whisk up your favorite scrambled egg recipe, add veggies and cheese and pour into a greased muffin tin. Pop in the oven and bake for 15 minutes. Original recipe by Autumn Calabrese.

Ingredients 12 large eggs Sea salt and ground black pepper (to taste; optional) 1 bag (10 oz.) baby spinach, finely chopped 1 medium red bell pepper, finely chopped 2 green onions, finely sliced

any other vegetables of your choice

cheese of your choice Nonstick cooking spray

Directions 1. Heat oven to 350° F. 2. Beat eggs in a large bowl. Season with salt and pepper if desired. Add spinach, pepper, and onions to egg mixture; mix well. 3. Lightly coat a twelve cup muffin tin with spray. 4. Evenly pour egg mixture into muffin cups. 5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.