Egg and spinach muffin cups
Bake-ahead breakfast cups that reheat for busy mornings.
Ingredients
- 6 eggs
- 1 cup chopped spinach
- 1/2 cup diced bell pepper
- 1/3 cup shredded cheese
- 1 tbsp oil
Make it together
- Heat oven to 350°F and lightly oil six muffin cups.
- Whisk eggs; stir in vegetables and cheese. Divide among cups.
- Bake 15–18 minutes until centers are set; cool before serving.
Kids can help: Whisk the eggs and portion vegetables.
Check first: Contains egg and dairy; check cheese labels.