12 muffin liner cups
6 whole eggs
3 tbsp. extra virgin olive oil
1 small yellow onion
1/2 orange bell pepper
1 cup spinach, loosely packed
10 cherry tomatoes
shredded cheese (optional)
1. Preheat the oven to 350º F.
2. In a muffin pan, place 12 muffin liners, or grease the molds really well.
3. Heat a large skillet over medium-high heat with olive oil. While it is heating, dice the onion and bell pepper, and roughly chop the spinach.
4. Once the skillet is hot, add the onion and bell pepper. Saute until golden brown and soft. Once a little golden, add the spinach to soften slightly, about a minute or two. Once wilted, remove the pan from the heat.
3. Crack all of the eggs into a liquid measuring cup (to make it easier to pour into the molds). Whisk all of the eggs together until they are completely combined.
4. Add the sauteed vegetables to the egg mixture, and stir to mix completely. Chop the cherry tomatoes in quarters and add to the egg mixture as well. This is the time to add any of your favorite veggies–it is very customizable!
7. Pour the egg mixture into the muffin molds, filling about halfway so that you form 12 egg muffins. At this time, add cheese to the top if you would like.
8. Place in the oven to bake for approximately 18 minutes. Check with a knife or toothpick: If it comes out clean, the muffins are done. If not, bake for another couple of minutes until the knife comes out clean.
Tip: After cooling, individually wrap each egg muffin in plastic wrap and freeze. The night before, remove from the freezer and place in the refrigerator to thaw. In the morning, heat in the toaster oven on warm instead of in the microwave to avoid a spongy egg texture.
Make a meal out of it: Toast an English muffin or bagel, add the egg muffin and a slice of cheese and toast again until the egg muffin is warm and cheese is melted. Remove from the toaster and add mashed avocado for a complete breakfast or snack!