1 cup cooked white rice
4 large eggs
½ cup diced onion
½ cup diced green pepper
½ cup chopped cilantro
½ cup chopped spinach
Salt and pepper, to taste
In a large bowl, beat eggs and add pinch of salt and pepper.
Saute green pepper and onions for 2-3 minutes, and add to beaten eggs.
Add cooked rice, spinach and cilantro to bowl and mix all ingredients well.
Spoon mixture into a muffin tin.
Preheat oven to 325° and bake for 20 minutes.
Remove from oven and allow to cool.
Enjoy these egg cups hot or cold, on the go, for breakfast or a healthy snack!