Egg Muffins (Breakfast Meal Prep!)

INGREDIENTS

• 1 large red bell pepper , seeds removed and diced
• 3 green onions , chopped
• 1 cup fresh baby spinach , chopped
• ½ cup crumbled feta cheese
• 11 large eggs
• 1 teaspoon salt
• ¼ teaspoon black pepper

DIRECTIONS

1. Preheat the oven to 350ºF and grease a non-stick muffin pan. Alternatively, you can use paper or silicone muffin liners to prevent sticking. You'll also need a rimmed baking sheet that the muffin pan can sit on.
2. Divide the diced bell pepper, green onion, spinach, and feta evenly among the 12 muffin cups. They should be ⅔ to ¾ full.
3. In a large bowl or measuring cup (something with a spout is helpful later) add the eggs, salt, and black pepper. Use a whisk to mix well.
4. Pour the egg mixture over the veggies, filling each muffin cup. Add 1 ½ cups of water to the rimmed baking sheet or, depending on the size of the pan, fill it with a ¼-inch of water. You don't want it to splash as you carry it, so don't overfill.
5. Set the muffin pan directly in the pan of water, creating a water bath. Then lift the pan of water (with the muffin pan on top of it) and place it in the preheated oven. Bake until the egg muffins feel firm to the touch in the center, about 20 to 25 minutes.
6. Carefully remove the set of pans (don't let hot water splash you) and let the egg muffins cool for 10 minutes. Run a butter knife around the edges to help the muffins release, if needed. Serve them warm with any sides you love.
7. Leftover muffins can be stored in an airtight container in the fridge for 3 to 4 days. Or you can freeze them for up to 3 months. Let them thaw in the fridge overnight before reheating again. Reheat in an air fryer for 5 minutes at 350ºF, including any time it takes to preheat.

FLAVOR VARIATIONS

If you want to try some other add-ins, here are a few flavor combinations that are delicious with the egg mixture for this recipe.

• Broccoli Cheddar. You’ll need roughly 2 cups of very finely chopped broccoli. No need to cook it ahead of time as long as it’s finely chopped. Pair with 3/4 cup of shredded cheddar cheese, or about 1 tablespoon of cheese per muffin cup.
• Sun-Dried Tomato & Spinach. You’ll need roughly 3/4 cup sun-dried tomatoes (drained and rinsed, if they were packed in oil) and 1 cup of freshly chopped spinach to fill the muffin pan. Pair these vegetables with 1/2 cup crumbled goat cheese, if desired.
• Denver Omelet. Use a large green bell pepper, 3 chopped green onions, and 1 cup of cubed ham to fill the muffin cups. Add shredded cheddar cheese, if desired. 
• Southwest Egg Muffins. Sauté half of a red onion and 1 diced bell pepper in olive oil until tender, about 5 minutes. Add in 1 can of drained black beans along with 1/2 teaspoon of cumin, chili powder, and salt. Stir for 1 more minute, then divide the cooked mixture among the 12 muffin cups. Add cheese, if desired. 
• Mushrooms & Gorgonzola. Finely dice 2 cups of mushrooms and divide them among the muffin cups. Add a pinch of freshly chopped thyme leaves to each cup, then finish with a sprinkle of gorgonzola crumbles (about 1/2 cup total). 

Egg Muffins (Breakfast Meal Prep!)