10 oz. box frozen chopped spinach
6 eggs (can use partial or all Eggbeaters)
1 cup shredded mozzarella cheese
1/2 sweet red bell pepper, chopped (1/4-1/2 cup)
1/2 medium onion, chopped (1/4-1/2 cup)

Microwave spinach on high for 3-4 minutes. Drain the excess liquid. Line a 12-cup muffin pan with baking papers. In a large bowl add the eggs and beat well. Add all the other ingredients. Mix well. Divide evenly into each muffin cup - you should have just enough for all 12. Bake at 350 degrees for about 30 minutes. Allow to cool completely. To freeze: I put two muffins in a snack baggie and seal, then put all six baggies in a large gallon baggie to freeze. To reheat, open the small baggie and microwave at 70% for 2.5-3 minutes.