Meal prep these easy egg-bite muffins to have a yummy breakfast all week! They’re dairy-free too, but you can definitely add a little cheese if you want.
Avo oil spray for the muffin tin
9 large eggs
1 tsp garlic powder
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1½ cups chopped baby spinach
1/2 cup diced seeded red bell pepper
1/4 cup diced seeded jalapeño
Preheat the oven to 400°F. Grease a 12-cup muffin pan.
Combine the eggs, garlic powder, sea salt, and black pepper with an immersion blender. You can also thoroughly whisk the mixture in a large bowl if you do not have a blender.
Distribute the spinach, bell pepper, and jalapeño among the muffin cups. Pour the egg mixture over the veggies, filling each cup about three-fourths full. The egg will rise, so you don’t want to fill them all the way.
Bake for 16-18 minutes, until the eggs set up and are cooked through. Transfer to a wire rack and cool for about 5 minutes. Run a butter knife around the edge of each cup and pop out the egg bites. Serve warm, refrigerate or freeze to enjoy later.