Salmon and Veggie Egg Muffins

Instructions

Preheat oven to 350°F. Lightly coat 6-cup muffin pan with nonstick cooking spray and set aside. Heat oil in nonstick skillet over medium-high heat. Add peppers and cook, stirring frequently, until tender, 5 minutes. (Adjust heat to medium if peppers begin to burn.) Add spinach and onions and cook, stirring frequently, until wilted, 2 minutes. Set aside to cool slightly. Crack eggs into large bowl. Whisk until well combined. Stir in salmon, cheese, basil, cooked vegetables and salt and pepper until combined. Use a 1/3 measuring cup to divide mixture evenly into prepared muffin cups. Bake until eggs are set, about 18 minutes. Serve with 1 slice toast with topping of your choice and fruit or vegetable salad on the side. Notes *May substitute one 2.6-ounce pouch tuna or half a can of tuna packed in water or oil.