There's no need to buy egg muffin bites from the store! These are the perfect meal prep idea when you’re trying to eat more protein and veggies. This easy breakfast recipe will make your mornings easier for the rest of the week!
Breakfast Egg Muffins
Rated 5.0 stars by 1 users
Servings
12
Egg Muffins are the perfect meal prep idea when you’re trying to eat more protein and veggies. This easy breakfast recipe will make your mornings easier for the rest of the week!
Ingredients
- 1 large red bell pepper , seeds removed and diced
- 3 green onions , chopped
- 1 cup fresh baby spinach , chopped
- ½ cup crumbled feta cheese
- 11 large eggs
- 1 teaspoon salt
- ¼ teaspoon black pepper
Directions
Preheat the oven to 350ºF and grease a muffin pan . Alternatively, you can use paper liners or silicone liners to prevent sticking. You’ll also need a rimmed baking sheet that the muffin pan fits into. (This is important! You’ll be lifting this pan to place the egg muffins in the oven.)
- Divide the diced red bell pepper, spinach, green onion, and feta evenly among the 12 cups, filling them roughly 2/3 to 3/4 of the way full.
- In a large bowl or measuring cup (something with a spout makes it easier to pour later) add the eggs, salt, and black pepper. Whisk well until the egg mixture looks uniform.
- Pour the beaten eggs into the muffin cups, dividing the mixture as evenly as possible. The muffin cups should look nearly full.
- Fill the rimmed baking sheet with 1/4-inch of water, or roughly 1 1/2 cups of water depending on the size of your pan.
- Place the muffin tin directly in the water, making sure the water isn’t so high that it will slosh out when you lift the pan. (You don’t want to burn yourself later when the water is hot and you need to remove the pan from the oven.)
- Lift the set of pans by holding the lower one filled with water and place it in the oven to bake at 350ºF for 20 to 25 minutes. When the eggs feel firm to the touch in the center, they are done.
- Let the muffins cool in the pan for at least 10 minutes, then they are ready to serve. Run a butter knife around the edges to help remove them, if needed.
Cooked egg dishes can be safely stored in an airtight container in the fridge for 3 to 4 days. You can also store them in the freezer for up to 3 months. Thaw overnight in the fridge before reheating again.