Breakfast Meal Prep
Preparing breakfast ahead made mornings much easier and stress-free.
Equipment
- Muffin Tin
- Oven
Ingredients
- 6 large eggs
- 1/2 cup diced bell peppers
- 1/2 cup spinach chopped
- 1/4 cup shredded cheese
- 1 tbsp olive oil For greasing
- salt To taste
- pepper To taste
Instructions
- Preheat oven to 180°C.
- Grease muffin tin with oil.
- Whisk eggs until fully combined and slightly frothy.
- Add vegetables, cheese, salt, and pepper to the eggs.
- Pour the mixture evenly into muffin cups, filling them about 3/4 full.
- Bake for 15 to 18 minutes until the eggs are set and slightly golden on top.
- Cool the egg muffins for 5 minutes before removing them from the tin.
- Store the cooled muffins in the refrigerator for up to 4 days.
Notes
Serve these egg muffins in meal prep containers with fruit or toast for a balanced breakfast.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.