1 tbsp. avocado or olive oil, plus additional for greasing
1 red bell pepper, diced
4 cups chopped fresh spinach
8 large eggs, lightly beaten
1 cup shredded sharp white shredded cheese
½ tsp salt
½ tsp fresh ground pepper
Preheat oven to 350 degrees.
Coat 12 cups of a muffin tin with oil.
Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add bell pepper and cook, stirring frequently until bell pepper begins to soften. Add spinach and cook until wilted. Transfer mixture to a strainer set over the sink to drain any excess liquid.
In a medium bowl, stir together the eggs, spinach-bell pepper mixture, cheese, salt and pepper. Pour mixture evenly into the prepared muffin cups.
Bake the muffins for 15 minutes or until the quiches are set. Let the quiches sit in the pan to cool slightly for about 5 minutes.
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