Good Eats: Breakfast Egg Muffins
Mornings can so easily turn into the most chaotic part of your day! And unless you have extra time, who wants to cook a meal first thing? I love adding these egg muffins to my meal prep so that I have something easy to grab and go on busy mornings. They taste great, are healthy and make starting your day off on the right foot easy.
Breakfast Egg Muffins
What You'll Need
5 cups of spinach (optional)
Red bell pepper, diced
Green bell pepper, diced
Red onion, diced (use as little or as much as you prefer)
Feel free to be creative and add in some of your favs - cheese, tomato, shredded carrot, etc..)
Salt and pepper to taste
Other seasonings - optional and according to preference (I like garlic and herb)
Preheat oven to 350.
Spray or grease muffin tray.
Dice and chop all veggies and divide them into the muffin tray cups.
In a bowl, mix the eggs and seasonings - until combined well.
Pour egg mixture into the muffin tray cups.
Bake in oven for about 20 to 25 minutes.
You can store the muffins in an air tight container in the fridge all week - grab and go as you need.
(They do deflate a little once they are out of the oven and have cooled down).
Ways to mix it up: Try adding ham, shredded chicken, bacon, mushrooms, and/or sausage!