This is a great dish for a grab-and-go breakfast! For a make-ahead version, simply allow to cool completely, before dividing into individual portions and freezing for future enjoyment. When you’re ready to cook them, simply microwave for 60-90 seconds.
Instructions
- Preheat oven to 350°F. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.
- Finely chop roasted red bell pepper, green onion and spinach; divide evenly among muffin cups. Top with feta cheese.
- Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl.
- Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.
- Cool in muffin tin for 5 minutes before removing.
Recipe Notes:
Be sure to coat muffin pan cups thoroughly so that eggs can easily be removed. A toothpick can be used around the edges to help release them from the tin. A silicone muffin pan can be useful here too, but you’ll still need to coat the cups with non-stick cooking spray.
*The USDA recommends cooking eggs dishes to 160°F.
Credit:
This recipe and photo were developed for the Egg Nutrition Center by Sara Haas, RDN, LDN.
