Breakfast Egg Muffins

Makes 6-9 servings:

  • 10 eggs
  • 1 cup shredded cheddar cheese
  • 1 cup ham
  • 1 onion, finely chopped
  • ½ cup baby spinach leaves
  • ¼ cup mushrooms
  • 1 red bell pepper
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • Extra virgin olive oil spray
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare muffin tray by lightly spraying with olive oil.
  3. Add cheese, ham, onion, spinach, mushrooms and bell pepper to bowl. Stir ingredients.
  4. Spoon ingredients into muffin tray, dividing evenly into cups.
  5. In the now empty bowl, add eggs, garlic powder, salt and pepper. Lightly beat egg mixture with a fork.
  6. Pour egg mixture evenly over muffin trap cups.
  7. Bake in preheated oven for 25-30 minutes or until a knife inserted into the centre of the muffin comes out clean.
  8. Once ready, set aside to cool.
  9. Enjoy! Keep refrigerated and eat within 4 days.

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