Don’t have time to make a healthy breakfast in the mornings? These bake-ahead egg muffins have you covered!
Bake-Ahead Egg Muffins
Yield: 12 servings
Ingredients
1 cup spinach, chopped
1 cup mushrooms, chopped
1 cup red pepper, diced
12 eggs
1 cup milk
Salt and pepper to taste
Method
- Preheat oven to 350° F
- Combine vegetables in a bowl and mix
- Spoon vegetables evenly into a greased muffin tin (or silicone liners)
- Crack eggs into a large bowl and beat together
- Add milk, salt, and pepper to eggs and continue to beat
- Pour egg mixture evenly into muffin tin over the vegetables
- Place muffin tin in oven and bake for 30 mins or until eggs are coagulated and fluffy
- Remove from oven and let cool before eating
- Enjoy!
Note: Egg bites can be store in the fridge for 3-4 days or in the freezer for up to 2 months as a quick grab and go breakfast
