Veggie Loaded Egg Muffin

- Preheat oven to 350°F. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.
- Finely chop 2 jarred roasted red bell pepper, 1 green onion and 2 cups packed spinach; divide evenly among muffin cups. Top with feta cheese.
- Whisk a dozen eggs with 1/4 cup of milk, 1 tsp Italian seasoning, salt and pepper in a large bowl.
- Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.
- Cool in muffin tin for 5 minutes before removing.