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Breakfast Egg Muffins

AmericanEasyPrep: 15 minCook: 25 minServes: 4

Protein-packed portable breakfast cups loaded with eggs, cheese, and vegetables.

Ingredients

  • 8 oz Bowl & Basket Shredded Cheese

  • 1 Bell Pepper, diced

  • 8 large eggs

  • 1/4 cup milk

  • 1/2 cup diced onion

  • 1 cup fresh spinach, chopped

  • Salt and pepper to taste

  • Cooking spray

Directions

Step 1: Preheat oven to 350°F. Spray a 12-cup muffin tin with cooking spray.

Step 2: In large bowl, whisk together eggs, milk, salt, and pepper.

Step 3: Stir in shredded cheese, bell pepper, onion, and spinach.

Step 4: Divide mixture evenly among muffin cups, filling each about 3/4 full.

Step 5: Bake 20-25 minutes until eggs are set and tops are lightly golden.

Step 6: Let cool 5 minutes before removing from pan.

Step 7: Serve warm or store in refrigerator up to 5 days, or freeze up to 3 months.

Chef's Tip: Use a non-stick muffin tin or line with paper liners for easy removal. These freeze well for quick breakfasts.

Save by using Use sale-priced Bowl & Basket Shredded Cheese and bell peppers. and Serve with Fresh fruit and toast.

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