-
Preheat the oven to 350 degrees F.
-
Spray a muffin tin with coconut oil spray.
-
Whisk the egg whites together with the salt and pepper in a large bowl.
-
Stir in the bell peppers and spinach.
-
Carefully spoon the egg and vegetable mixture into the muffin cups, dividing the mixture equally between the twelve cups.
-
Bake for 25-30 minutes or until the egg whites are set.
-
Remove from the oven and let cool for 5 minutes before serving.
-
Serve warm and topped with green onions. Alternatively, store in the refrigerator.