Don’t have time to make a healthy breakfast in the mornings? These bake-ahead egg muffins have you covered 🍳

 

Tamara Paetsch

Food & Nutrition Coordinator

Tamara completed her nutrition degree and dietetics training at the University of Manitoba. She enjoys engaging with students through social media and outreach activities. Tamara is passionate about peanut butter, helping students build healthy lifestyles, and ensuring students have positive and safe dining experiences at UBC.

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:

  1. Preheat oven to 350° F
  2. Combine vegetables in a bowl and mix
  3. Spoon vegetables evenly into a greased muffin tin (or silicone liners) 
  4. Crack eggs into a large bowl and beat together
  5. Add milk, salt, and pepper to eggs and continue to beat
  6. Pour egg mixture evenly into muffin tin over the vegetables
  7. Place muffin tin in oven and bake for 30 mins or until eggs are coagulated and fluffy
  8. Remove from oven and let cool before eating
  9. 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

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