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.
Total Time30 minutes mins
Course: Breakfast
Keyword: egg muffins, eggs, spinach
Servings: 4
- 4 cups baby spinach
- 2 red bell peppers
- 7 ounces cherry tomatoes
- 12 eggs
- 1 cup water
- 2 tablespoons olive oil
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.