Egg Muffins (Meal Prep)

Ingredients

• 10 largeeggs
• 1/2 cupbell pepper(finely diced (any color))
• 1/2 cupfresh spinach(roughly chopped)
• 1/4 cupred onion(finely diced)
• 4 slicesturkey bacon(cooked and crumbled)
• 1/4 cupshredded cheddar cheese
• 1/4 cupmilk(any type)
• 1/2 tspsalt
• 1/4 tspblack pepper
• 1/4 tspgarlic powder

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with cooking spray.

2. 2

   Whisk eggs, milk, salt, pepper, and garlic powder together until well combined.

3. 3

   Divide bell pepper, spinach, onion, and turkey bacon evenly among the muffin cups.

4. 4

   Pour egg mixture over the vegetables, filling each cup about 3/4 full.

5. 5

   Top each with a pinch of shredded cheddar.

6. 6

   Bake for 18–22 minutes until eggs are puffed and set with no jiggle in the center.

7. 7

   Let cool for 5 minutes before removing with a silicone spatula.

8. 8

   Store in an airtight container in the fridge for up to 5 days. Reheat in microwave 45–60 seconds.

Pro Tips

• ✓Don't skip greasing the tin well — even non-stick tins benefit from extra spray for egg muffins.
• ✓Let them cool completely before stacking in containers to prevent sogginess.
• ✓Mix up fillings each week: mushrooms, jalapeños, sun-dried tomatoes, or different cheeses.
• ✓These also freeze well — wrap individually and microwave from frozen for 90 seconds.