This is one of my go-to breakfast meal prep recipes. My mom and my sister also make them for their homes. I love making anything with eggs because it is so inexpensive, and this recipe calls for any leftover vegetables I may have that need to be used in my refrigerator which means I cut down on my food waste! As always, make sure to use organic and cage free chicken eggs. They are healthier for you and it is a more humane way to farm chickens. My parents actually have chickens so I get cage free organic chicken eggs for free most of the time which is awesome.
To make this you will need:
10-12 eggs
1-2 bell peppers
organic baby spinach finely chopped
onion powder
garlic powder
cheese if desired
Instructions:
Preheat oven to 350f degrees
Spray a 12 cup muffin tin with pam or line with cupcake liners
In a large mixing bowl beat eggs and other ingredients
Use a 1/3 measuring cup to pour mixture into muffin tin
Bake for 20-25 minutes until center is cooked through
I store these in the refrigerator using a Tupperware container lined with paper towels to soak up moisture. You can reheat them in 20-30 seconds in the microwave if you want to eat them warm. They will last 4-5 days for optimal freshness.
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