Make-Ahead Vegetable Egg Muffins

Make-Ahead Vegetable Egg Muffins

Prep: 15 minutes · Cook: 18 to 22 minutes · Total: About 37 minutes · Makes: 12 egg muffins

Ingredients

• 2 teaspoons olive oil
• 1/2 cup finely diced red bell pepper
• 2 packed cups baby spinach, chopped
• 10 large eggs
• 1/3 cup milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3/4 cup shredded cheddar cheese
• 3 scallions, thinly sliced

Directions

1. Heat the oven to 350°F. Generously grease a standard 12-cup muffin pan, including the top surface around the cups.
2. Heat the olive oil in a skillet over medium heat. Cook the bell pepper for 3 minutes. Add the spinach and cook just until wilted, about 1 minute. Transfer to a plate and cool for 5 minutes.
3. Whisk the eggs, milk, salt, pepper, and garlic powder in a large measuring cup or bowl until no streaks remain.
4. Divide the cooked vegetables, cheese, and scallions evenly among the 12 muffin cups. Pour the egg mixture over them, filling each cup about three-quarters full.
5. Bake for 18 to 22 minutes, until the centers are set, lightly puffed, and reach 160°F. Do not overbake.
6. Cool in the pan for 5 minutes, then loosen the edges with a thin silicone spatula and lift out.

Cook’s notes

Cooking the vegetables first removes excess water and prevents soggy egg muffins. Grease the pan thoroughly even when it is nonstick.

Storage and reheating

Cool completely and refrigerate for up to 4 days or freeze for up to 2 months. Microwave refrigerated muffins in 20-second intervals until hot, or reheat in a 325°F oven.

Estimated nutrition per serving

Approximately 220 calories · 17 g protein · 4 g carbohydrate · 15 g fat · 1 g fiber · 470 mg sodium per two muffins. Actual values vary.