Veggie Egg Muffins
Make-ahead breakfast bites with eggs, spinach, peppers and mozzarella.
Ingredients
Instructions
- 1
Preheat the oven to 180 °C (350 °F) and grease a 6-cup muffin tin.
- 2
Whisk the eggs with salt and pepper.
- 3
Divide the chopped vegetables and mozzarella among the cups and pour in the eggs.
- 4
Bake 18–20 minutes until set. Keeps 4 days in the fridge.
Useful for this
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Meal prep containers
Portion and store a week of meals.
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Silicone muffin tin
Perfect for make-ahead egg muffins.
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