Freezer-friendly Egg Muffins

Name: Freezer-friendly Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Non-stick cooking spray; 12 large eggs; 1 cup cooked bacon (crumbled (I use store-bought pre-cooked bacon, but you can cook your own if inclined)); 1 cup fresh baby spinach (roughly chopped); 1 cup red bell pepper (diced); ½ cup onions (diced); 1 cup shredded cheddar cheese ((I use pre-shredded cheddar cheese, you can use your favorite cheese such as mozzarella)); 1/4 teaspoon salt; 1/4 teaspoon pepper

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 12

Author : Cindy

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Ingredients

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Non-stick cooking spray12 large eggs1 cup cooked bacon (crumbled (I use store-bought pre-cooked bacon, but you can cook your own if inclined))1 cup fresh baby spinach (roughly chopped)1 cup red bell pepper (diced)½ cup onions (diced)1 cup shredded cheddar cheese ((I use pre-shredded cheddar cheese, you can use your favorite cheese such as mozzarella))1/4 teaspoon salt1/4 teaspoon pepper

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Instructions

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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.)