Preheat oven to 375*
While oven heats, sauté greens & bell pepper in 1/2 Tbsp coconut oil in a large frying pan.
Allow veggies to cool OR rinse cooked veggies with cool water. Drain veggies and squeeze (literally!) to release excess water
Then, grease muffin tins lightly with coconut oil.
Crack one egg in each muffin. Add cooked veggies and a few pinches of cheese to each muffin.
Top with salt & pepper.
Bake for 12-15 minutes for a softer yolk, 20 minutes for a firm yolk.
Store in the fridge to have on hand with fruit for quick grab & go breakfasts all week long. Enjoy cold right out of the fridge, or reheat in the microwave!