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Ingredients
- 12 eggs
- sea salt
- freshly ground black pepper
- 3 green onions , sliced
- 1 bell pepper , chopped
- 1 cup spinach , chopped
- 1/2 cup goat cheese
Ingredients
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Instructions
- Preheat oven to 375 degrees. Grease silicone muffin pan or place liners in in aluminum muffin pan.
- In the bottom of the muffin cups, layer chopped vegetables and cheese until they are about 2/3 full.
- Break eggs into large bowl, add salt and pepper and whisk well. Pour egg into each muffin cup until about 3/4 full and stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
- Muffins will keep at least a week in the refrigerator and are perfect for on-the-go breakfasts!
What size muffin cups? Regular or jumbo?
Hi Karen! Our team members have made this recipe with a regular-sized muffin tin. 🙂