Storing Egg Muffins
You can store egg muffins in an airtight container in the refrigerator for up to 5 days.
Reheating Egg Muffins
To reheat egg muffins, you can microwave them for 30 seconds, place them in the oven for a few minutes, or enjoy them cold.
Freezing Egg Muffins
Yes, you can freeze them in an airtight container for up to 3 months. While the texture won’t be exactly the same as when fresh, it works well, and you can gently reheat them in the microwave for 1-2 minutes.
Exploring Other Flavor Variations
This roasted red pepper and spinach recipe is just one of numerous possibilities! Once you’ve grasped the basics, you can effortlessly create flavors like bacon and cheddar, spinach and mozzarella, ham and cheese, sausage, Greek, Italian, or Western.
Red Pepper & Spinach Egg Muffins
These red pepper and spinach egg muffins are a low-carb, high-protein, and gluten-free meal prep concept that keeps well in the refrigerator for grab-and-go breakfasts throughout the week.
Ingredients
- 12 eggs
- 1 red bell pepper, diced
- 1 cup spinach, chopped
- 50 grams cheddar cheese, grated
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- Butter or olive oil for greasing
Instructions
- Preheat the oven to 350°F and grease a 12-cup muffin tin. (If you have a silicone muffin tin, it’s recommended for easier removal of the muffins.)
- In a large bowl, whisk together the eggs and season with salt and pepper. Add the chopped bell pepper and spinach, and whisk to combine.
- Evenly distribute the egg mixture among the muffin cups, filling them halfway, and sprinkle with cheese. Depending on your egg size, you may have some mixture left for a few more muffins.
- Place the muffin tin in the oven and bake for 17-20 minutes until the center of each muffin is set.
- Once cooked, serve immediately or store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 101 calories
- Sugar: 1 gram
- Fat: 7 grams
- Carbohydrates: 1 gram
- Protein: 7 grams
