Meal prep

The Veggie Egg Muffins

Baked egg muffins loaded with spinach and bell pepper — a grab-and-go, high-protein breakfast that reheats in under a minute.

PREP 10 min COOK 20 min MAKES 12 muffins

What you need

Preheat oven to 350°F and grease a 12-cup muffin tin well.
Whisk the eggs in a large bowl with salt and pepper.
Divide the spinach, bell pepper, onion, and cheese evenly across the muffin cups.
Pour the whisked egg over the vegetables in each cup, filling about 3/4 full.
Bake for 18–20 minutes, until the centers are set and slightly puffed.
Cool for 5 minutes before removing. Store in the fridge up to 5 days, or freeze up to 2 months.

Get the eggs delivered — bring your own veggies.