Egg Muffins with Spinach

This is a great meal prepping recipe for breakfast. I typically use a standard muffin pan for these and divide into 4 servings (3 muffins each) but if you want you could use a jumbo muffin pan instead. I also like to use liners in the muffin pan. You can spray the pan with cooking spray, but I found even when doing that the pan takes FOREVER to clean so I find it’s way easier to use the liners. You just have to make sure that the muffins cool completely before removing the liners otherwise it will be difficult to peel them off.

And instead of a muffin pan you could also use a casserole dish. The directions are exactly the same. Simply divide into 4 servings after cooking.

Ingredients

• 6 whole eggs. scrambled
• 1 cup liquid egg whites
• 1 medium red bell pepper, diced
• 1/2 cup low fat feta cheese
• 5 oz. chopped frozen spinach, thawed, and water squeezed out
• 6 strips turkey bacon, chopped and cooked

Tips: When you purchase the egg whites make sure that the only ingredient listed on the label is 100% egg whites. Also, the frozen spinach typically comes in a 10 oz. package so you’ll use 1/2 package for this recipe. I typically just put the other half in the frig and use it for a second batch a couple days later or I make a spinach puree to mix in with my toddler’s scrambled eggs.

Directions

Mix together all ingredients and be sure to squeeze out the excess water from the spinach (I just use a paper towel). Divide the mixture evenly into muffin cups and bake at 350 for 25 minutes. Let cool completely and then remove muffin liners and divide into 4 servings.