These egg muffin cups are the ultimate meal prep breakfast. Whisk eggs with your favorite vegetables, pour into a muffin tin, and bake. They pop right out, stack neatly in a container, and reheat in under a minute. Make a batch on Sunday and your weekday mornings just got a whole lot easier.
Ingredients
- 8 large eggs
- ½ cup diced bell pepper
- ½ cup fresh spinach, chopped
- ¼ cup diced onion
- ½ tsp garlic granules
- ½ tsp oregano
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
- 1 tbsp extra virgin olive oil
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Grease a 12-cup muffin tin with olive oil or line with parchment liners.
- In a large bowl, whisk the eggs with the garlic granules, oregano, salt, and pepper.
- Divide the diced vegetables evenly among the muffin cups.
- Pour the egg mixture over the vegetables, filling each cup about three-quarters full.
- Bake for 18 to 22 minutes until the eggs are set and the tops are lightly golden.
- Let cool in the pan for 5 minutes, then remove with a butter knife or spoon.
Notes
- These keep in the fridge for up to 5 days and freeze well for up to 2 months.
- Reheat in the microwave for 30 to 45 seconds or in a 300°F oven for 5 minutes.
- Try adding chopped rosemary or thyme for a different herb flavor.
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