Egg White Breakfast Cups - cooking recipe

Ingredients

2 cups egg whites
2 cups fresh spinach, torn with stems off
3 cherry tomatoes, sliced
1 pinch salt
1 pinch black pepper
1 tablespoon onion, chopped
1 tablespoon green pepper, chopped
cooking spray

Preparation

Preheat over to 350 degrees.
Use cooking spray to completely grease a 6 muffin tin.
Place chopped veggies into muffin tins.
Pour egg whites, equally, over the veggies in the muffin tins.
Bake for 30 minutes or until egg white are cooked completely.
Serve hot or refrigerate and reheat for 30 seconds each in microwave.