Step 1

Preheat oven to 350°F (180°C). Spray a 12-cup muffin pan with non-stick oil spray and set aside.

Step 2

Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.

Step 3

Add cooked bacon, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)

Step 4

In a large measuring cup, whisk eggs and season with salt and pepper. Mix until well combined. (I recommend using a measuring cup for easy pouring.)

Step 5

Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.

Step 6

Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

Step 7

As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.

Step 8

Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.

Step 9

Let baked egg muffins cool down completely.

Step 10

Wrap them in plastic wrap individually and place them in a freezer-safe zip-lock bag. (They’ll last for up to 3 months when stored properly in the freezer.)