Breakfast Omlette Muffins

5 eggs
1/2 red pepper
1/2 orange pepper
1/2 yellow pepper
2 handfuls of baby spinach
1/2 roll whole foods brand chicken breakfast sausage (or any meat)
Feta cheese (or preferred cheese)
olive oil
salt & pepper

Preheat oven to 350 degrees!

1. Line cupcake tins with cupcake papers.
2. Sautee sweet peppers in olive oil until lightly browned and soft, cooking on medium. Then add 2 handfuls of baby spinach, stirring occasionally as it cooks down.
3. Once cooked, dish out evenly into the 12 cupcake spaces.
4. In same pan, cook chicken sausage until browned. Then disperse evenly in cupcake papers.
5. After beating the 5 eggs in a bowl with desired salt and pepper, pour even amounts between the 12 cupcake papers.
6. Top with feta cheese and throw in the oven.

You can refrigerate these for up to four days. Perfect to grab on the go for busy or mess free mornings!

Here are some pictures for my fellow visual people out there:

Browned peppers:

2 handfuls of spinach:

Muffins before going in the oven:

Muffins cooked: