Egg and Veggie Breakfast Muffin Prep

American · 35 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 12 large eggs
• 2 cups baby spinach, chopped
• 1 red bell pepper, diced
• 1 cup shredded cheddar cheese
• 1/4 cup green onions, sliced
• 1/3 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper

Method

1. Preheat oven to 375F and grease a 12-cup muffin tin well.
2. Whisk eggs with milk, salt, and pepper until smooth.
3. Stir in spinach, bell pepper, green onions, and cheese.
4. Divide the mixture evenly among the 12 cups.
5. Bake 20 minutes until puffed and set in the center.
6. Cool, then store in containers for grab-and-go breakfasts.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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