Ingredients

• 1 cup spinach chopped
• 3/4 cup finely diced red bell pepper (about 1 small pepper)
• 3/4 cup quartered cherry tomatoes or grape tomatoes, (about 1 cup whole tomatoes)
  
• 2 cups Peggs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano

Made by chickpeas, not chicks

This recipe was made with Peggs

$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

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Instructions

1. Preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
2. In a large bowl or large measuring cup briskly whisk together the Peggs, 2 cups water, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture.
3. Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately.