Preheat oven to 350 degrees F. Grease 2 muffin tins with butter, oil, or nonstick spray. Be very generous!

Add 12 eggs to a large mixing bowl (I used my stand mixer).

Add salt, pepper, crushed red pepper, and garlic.

Add 1/2 cup cheese. Whisk together.

In a food processor*, add the green onion and green bell pepper. Pulse in 1-second intervals until the vegetables are chopped but not completely pulverized (see photos). Add veggies to the bowl with the eggs.

Add the tomatoes and spinach to the food processor. Pulse in 1-second intervals until the vegetables are chopped but not completely pulverized (see photos). Add veggies to the bowl with the eggs.

Add pepperoni to the food processor (save some to top muffins with!) Process until finely chopped. Add to the egg mixture.

Give the egg mixture a final whisking, then use a measuring cup to fill the muffin tins. Try to distribute the vegetables evenly. Fill each tin about 2/3 full, see photos.

Top each muffin with a teaspoon or two of cheese. Slice the remaining pepperoni into quarters. Top each muffin with a few pepperonis.

Bake at 350 for about 22-24 minutes, or until a toothpick comes out clean. If you bake both pans at the same time, switch the pans halfway through baking time.

Be aware that the muffins will puff up significantly in the oven and fall immediately when you take them out.

After they have cooled several minutes in the pan, run a knife or spatula around the edge of each muffin and gently lift it out.

Enjoy immediately, or let cool completely and save for later in the week. Wrap each muffin individually in a square of plastic wrap, then place in a large freezer safe ziplock bag. Seal and freeze. They will last at least 1 month in the freezer, I haven't tested longer than that.

To reheat: Remove muffin from the plastic wrap and place on top of a paper towel on a plate. Microwave on high for 1 minute, then check to see if it's hot enough. It might need another 30-60 seconds. Don't over heat or the eggs will become rubbery.