EGG MUFFINS

A great recipe to make ahead and meal prep! Using minimal ingredients and reducing waste, you can make a fancier omelette and grab 2-3 of them as you run out of the house to make your morning meeting or rush your kids to school. Grab all your leftover vegetables, cheese, meat and herbs and bake them with eggs before they all go bad.

INGREDIENTS & EQUIPMENT

12 eggs

Everything but bagel seasoning

Salt and pepper to taste

1/4 cup spinach

8 cherry or grape tomatoes

1/2 cup shredded cheese

1/4 cup cooked bacon (I use turkey bacon​)

1/4 cup mushrooms

1/4 cup bell pepper

Coconut or frying

Mixing bowl

Measuring cups and spoons

Whisk or fork

12-cup muffin tin

Airtight container

METHOD

PREHEAT oven to 350℉ and lightly spray a 12-cup capacity muffin tin with nonstick spray.

WHISK together eggs and Everything but bagel seasoning.

ADD egg mixture halfway up into each tin of a greased muffin tin.

DIVIDE the three topping combinations into 4 muffin cups each.

BAKE for 20 minutes.

SERVE or store in an airtight container.

NOTES

LEFTOVERS: Store any leftovers in an airtight container for 3-4 days in the fridge.

FREEZER: You can freeze them for up to 3 month. To re-heat, thaw in the fridge overnight and bake in a 350℉  oven until heated through. I would avoid the microwave so that the vegetables don't have a rubbery texture.

SWAPS: You can use any vegetables | Replace the cheese with any other you'd like

EGG MUFFINS

REVIEWS

© 2020 by Emma Gabay