Make-Ahead Veggie Egg Muffins

• 10 large eggs
• 2 cups, chopped baby spinach
• 1, diced bell pepper
• 1 cup, halved cherry tomatoes
• 1/2 cup, crumbled feta cheese
• 3, sliced green onions
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F (190°C) and brush a 12-cup muffin tin with the olive oil.
2. Whisk the eggs with salt and pepper in a large measuring jug.
3. Divide the spinach, pepper, tomatoes, feta, and green onions among the muffin cups.
4. Pour the egg over the vegetables, filling each cup about three-quarters full.
5. Bake 20–22 minutes until set and puffed. Cool 5 minutes, then run a knife around each to release.
6. Store in the fridge up to 5 days; reheat 30 seconds in the microwave.

Tips

• They deflate slightly as they cool — that is normal.
• Swap in any vegetables you need to use up; just keep the egg quantity the same.

More breakfast recipes