1 cooking spray (I prefer olive oil in a pump or you can use coconut oil)
6 large eggs (pastured are ideal)
1/4 cup unsweetened almond milk (or other nut milk)
1/8 teaspoon salt
1/8 teaspoon black pepper, ground
1 medium bell pepper, red
3/4 cup spinach
6 Tablespoons of basil (optional)
1 ounce nut cheese (optional, lots are lousy but Violife does a good cheddar and Kite Hill does a great ricotta)
Spray a muffin tin with cooking spray and set aside. Preheat oven to 375°F.
Whisk the eggs and nut milk together in a bowl. Season with salt and pepper.
Dice the bell pepper. Stack the spinach leaves, roll them up, and slice them thin (also known as a chiffonade). If using basil then chiffonade that as well.
Add the veggies and vegan nut cheese to the egg mixture.
Fill muffin cups about 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
Allow to cool slightly before serving and consider adding salsa for a flavorful addition. These also can be frozen and reheated.