Egg Muffins: 3 Easy Meal Prep Ideas For Breakfast

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  Egg, Whole, Large(600g)
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  Yellow Onion(30g)
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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)
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  Spinach(60g)
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  Tomato, Cherry
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  Mozzarella Cheese(60g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Bacon, Pork(60g)
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  Cheddar Cheese(60g)
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  Mushrooms, Cremini(60g)
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  Bell Pepper(60g)
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  Parsley, Fresh(15g)
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  Garlic powder(1g)

Instructions

1. 1Preheat oven to 350°F. Lightly spray a 12-cup muffin tin with nonstick oil spray.
2. 2Dice the onion, bell pepper, and mushrooms into small pieces. Roughly chop the fresh spinach and parsley. Halve the cherry tomatoes.
3. 3In a large bowl, whisk together the eggs with garlic powder, salt, and pepper until well combined.
4. 4Pour the egg mixture halfway up each muffin cup. Divide the cooked bacon, mozzarella, cheddar, spinach, tomatoes, mushrooms, bell pepper, onion, and parsley evenly among the 12 cups, layering the ingredients over the egg base.
5. 5Bake at 350°F for 15–20 minutes, until the eggs are set and the tops are lightly golden. A toothpick inserted in the center should come out clean with no liquid egg remaining.
6. 6Let the muffins cool in the tin for 3–5 minutes, then run a thin knife around the edges and gently remove each one.
7. 7Divide evenly into 2 airtight containers (6 muffins per container) while still warm.
8. 8Store in the refrigerator for up to 4 days. Reheat in a 300°F oven for 5–7 minutes or in the microwave for 45–60 seconds until warmed through before serving.