Egg Muffin Cups
These delicious and easy egg muffin cups are a great way to meal-prep a healthy breakfast or snack and keep it stocked in your freezer.
- 10 large eggs
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 cup red onion, diced
- 1/2 cup orange bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1 cup spinach, roughly chopped
Preheat oven to 350 degrees. Generously grease muffin tin with butter, set aside.
In a medium bowl whisk together eggs, onion powder, garlic powder, pepper and salt, set aside.
Divide the diced red onion, bell peppers and spinach between the 12 muffin cups.
Pour in the egg mixture filling each cavity 3/4 of the way full.
Bake for 15-20 minutes or until the egg muffins look set. Note they will puff up as they cook and will deflate as they cool.
Cool for 2-3 minutes in the pan then remove and serve immediately!