Photo Credit: Lifesum
Egg Muffins
These egg muffins are perfect for meal prep! Bake ahead and freeze them so you’ll have a healthy snack for the entire week.
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HOW-TO VIDEO:
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How this worksTotal Time: 30 minutes
Servings: 4
Ingredients
- 4 cups baby spinach
- 2 red bell peppers
- 7 ounces cherry tomatoes
- 12 eggs
- 1 cup water
- 2 tablespoons olive oil
Instructions
- Set the oven to 400˚F/200˚C.
- Chop the bell pepper and the spinach, cut the tomatoes into quarters.
- Whisk egg, water, salt and optional spices like thyme, basil and cayenne pepper.
- Lightly coat 3-4 muffin tins with oil, add the vegetables and fill each cup three-quarters of the way with the egg batter.
- Bake in the oven for 20-25 minutes.
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