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Ingredients
- 12 eggs
- 3 green onions - sliced
- 1 bell pepper - chopped
- 1 cup spinach - chopped
- 1/2 cup goat cheese
- sea salt + pepper
Ingredients
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Instructions
- Preheat oven to 375 degrees F. Grease muffin pan well or use liners for easier clean up. In the bottom of the muffin cups, layer chopped vegetables and cheese until they are about 1/2 full.
- Break eggs into a large bowl, add salt and pepper, and whisk well. Pour egg into each muffin cup until about 3/4 full and stir gently with a fork. Bake for 25-35 minutes until muffins have risen and are slightly browned and set.
Recipe Notes
Muffins will keep for a week in the refrigerator and are great for an ease, on-the-go breakfast!
Any recommendations on how to re-heat these? Or were they not intended to make ahead?
This is a great recipe to make ahead! They’ll keep for about a week in the fridge. You can either reheat in the microwave, a toaster oven, or a regular oven. 🙂
Can they be frozen?
Hi Kelly! While our team hasn’t tried freezing these, they certainly could be frozen. 🙂 Just make sure they’re cooled before putting in the freezer, and pull them out into the fridge for thawing the night before they’re eaten.