Prep Time: 10 min
Cook Time: 18 min
Servings: 12 egg muffins
Sunday’s are for…? 🧑🍳❤️
I think long-weekend Sunday’s are the best feeling? Right! A day to rest, relax, prep a bit and not feel that sense of hurry and angst.
These egg muffins are on my list this weekend- they are so quick and easy to make, and it’s actually a fun little project for the kids. I’ve always found if the kids are involved with cooking in the kitchen they are even more interested to eat it. There are so many options for fillings on these- let the kids pick their own. Mine love cheese, ham, mushrooms and spinach!
1 tsp avocado oil for greasing the pan
9 large eggs, organic & free range
3 tbsp of cream (or dairy alternative)
3/4 tsp garlic powder
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
1 1/2 cups chopped baby spinach
1/2 cup diced red bell pepper, seeded
1/2 cup crumbled feta cheese
01. Preheat the oven to 400F. Grease the 12-cup muffin pan.
02. Combine the eggs, cream, garlic powder, sea salt, and black pepper in a large bowl and whisk until frothy and incorporated.
03. Add the spinach, bell pepper and crumbled feta cheese and evenly distribute among the muffin cups. Pour the egg mixture over the veggies, filling each cup about three-fourths full. The eggs will rise so avoid filling them all the way.
04. Bake for 16-18 minutes, until the eggs are set and are cooked through. Transfer to a wire rack and cool for about 5 minutes. Run a butter knife around the edge of each cup and pop out the egg bites. Serve warm and enjoy!