Spinach and Cheddar Egg Muffins
Recipe by gingham
Little baked omelets you can make on Sunday and grab all week. They warm up in the microwave in half a minute.
Ingredients
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cups baby spinach, chopped
- 10 large eggs
- 1/3 cup milk
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar
- Butter or oil, for the pan
Method
Heat the oven to 350°F and grease a 12-cup muffin pan well.
Heat the oil in a skillet over medium heat. Cook the onion and bell pepper until soft, about 5 minutes. Add the spinach and stir until it wilts, about 1 minute. Let it cool for a few minutes.
Whisk the eggs, milk, salt, and pepper in a large bowl or a large measuring cup.
Divide the vegetables and cheese among the muffin cups, then pour in the egg until each cup is about three quarters full.
Bake until puffed and set in the middle, 20 to 22 minutes.
Let them cool for 5 minutes, then run a knife around each one and lift it out.
Notes from the source
They keep for 4 days in the fridge, or 2 months in the freezer. Reheat for 30 seconds in the microwave, or a minute from frozen.