Here is another easy meal prep idea, this time for breakfast! I have been making these little egg muffins for a few weeks now. I bake them on Sunday and keep them in the fridge for quick breakfasts before work. They reheat easily in the microwave. I’m calling them egg muffins, but they are really like crust-less little quiches or even miniature omelettes.
Here is one very important tip for this recipe: use a non-stick silicone muffin tray to bake these! They pop out so easily that way and you can avoid having to spend days scrubbing your regular muffin tin.
The ingredient list is flexible so you can customize according to what veggies you love in your omelets or quiches. I love the combo of spinach, bell pepper, red onion, tomato, and cheese.
Just add some slices of avocado and/or tomato or even a piece of toast to make it a meal. I always top my egg muffins with a couple dashes of hot sauce.
Give this recipe a try if you are looking for a twist on your usual breakfast routine!
Make-ahead egg muffins
Barely adapted from Skinnytaste
9 large eggs
3 tablespoons chopped bell pepper (color of your choice)
3 tablespoons chopped red onion
3 tablespoons chopped tomato
3 tablespoons frozen spinach, defrosted and drained
4 tablespoons shredded cheese of your choice
¼ teaspoon salt
black pepper, to taste
1. Preheat your oven to 350F. Lightly spray your muffin tin with cooking spray. Make sure to use a nonstick silicon muffin tray, if possible! Put the muffin tin on a cookie sheet for stability.
2. Whisk the eggs in a large bowl and add the salt + pepper.
3. Mix in the veggies and cheese.
4. Using a small ladle, fill the muffin tins. You’ll have enough for 12 muffins. Bake for 20-25 minutes, until the muffins are set to your liking. They will puff up as they cook and then deflate a little as they cool. Enjoy!