Breakfast Meal Prep Egg Muffins
A quick and nutritious breakfast solution, these egg muffins combine eggs with fresh vegetables for a balanced meal prep option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1 cup bell peppers, diced
- 1/2 cup onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- Salt and pepper to taste
- Olive oil or cooking spray (for greasing the pan)
Instructions
- Preheat your oven to 375°F (190°C).
- Whisk the eggs together with salt and pepper until smooth.
- Heat a small amount of olive oil in a skillet over medium heat.
- Sauté the onion and bell peppers for about 3-5 minutes, until they begin to soften.
- Toss in the spinach and cherry tomatoes, cooking just until the spinach wilts.
- Remove the skillet from the heat and gently fold the vegetable mixture into the egg mixture.
- Pour the combined mixture into a greased baking dish or muffin tin.
- Bake for 20-25 minutes, or until the eggs are fully set and lightly golden on top.
- Allow to cool for a few minutes before slicing or removing from the muffin tin.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave for 30 seconds to 1 minute.
Find it online: https://breakfastrecip.com/breakfast-meal-prep/