1. Lightly beat 5 eggs. Stir in 3/4 cup chopped sweet pepper, 1/4 cup shredded Cheddar cheese, salt, and pepper. Coat six 2 1/2-inch muffin cups with nonstick cooking spray. Divide egg mixture among muffin cups. Bake at 350 degrees F for about 20 minutes or until set. Pack two muffins in lunch; refrigerate remainder for up to 3 days.