Meal Prep Idea: Muffin Tin Eggs
Muffin Tin Eggs are a weekly staple in our house. They are a great way to incorporate various colors (and therefore various phytonutrients) as well as increase your vegetable consumption. Get creative by switching up your flavors and trying new combinations of add-in ingredients. You don’t need to make all of your MTE’s the same flavor! Store them in an air-tight container in the refrigerator for up to four days.
Pro tip: I like to save leftover bits of raw veggies that I purchase for other meals to use in our MTE’s such as the top portions of bell peppers, two or three scallions, etc. Leftover cooked veggies are also great!
1 dozen eggs
Salt and pepper, optional (or other spices and/or seasonings)
Any combination of chopped or shredded veggies, herbs, meats, and/or cheeses: You will need up to 1-2 cups of add-ins per dozen eggs. Keep in mind: The more veggies, the better.
1. Preheat oven to 350.
2. Spray a muffin tin—or two—with oil (I prefer to use avocado oil).
3. Whisk the eggs in a bowl. Season, if desired. Set aside.
4. Divide your add-ins across the prepared muffin tin(s).
5. Pour in the whisked eggs, leaving at least 1/4 inch from the top.
6. Bake for 15-20 minutes or until Muffin Tin Eggs pass the toothpick test.
7. Remove from oven and cool for 5 minutes before serving, or cool completely before storing.
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