Ingredients:

• 1 cup packed baby spinach, roughly chopped
• 1 cup red bell pepper, diced
• 3 green onions, chopped
• 1 cup shredded cheese (any choice), divided
• 12 large eggs
• 1/2 cup milk
• 1 teaspoon salt 
• 1 teaspoon pepper 
• 1 teaspoon garlic powder 
• 1/2 teaspoon onion powder

Instructions:

1. Preheat oven to 350°F. Spray a 12×17-inch rimmed baking sheet with nonstick cooking spray.
2. Evenly distribute spinach, bell pepper, and green onions on the pan and sprinkle 1/2 cup of cheese on top.
3. In a large mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.  Pour evenly into the pan, and sprinkle with remaining 1/2 cup of cheese.
4. Bake for 20 minutes, or until eggs are fully set and reach 160°F.
5. Cut into 12 even squares. Serve as an egg sandwich on toast, or as is with your favorite breakfast sides.
6. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information

120 Calories│7g Fat (3.5g Saturated)│3g Carbohydrates│0g Added Sugar│9g Protein│330mg Sodium│0g Fiber