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Meal prepping offers a plethora of advantages that can significantly enhance your daily routine. For starters, it saves precious time during the week. By dedicating just a few hours on the weekend to prepare meals in advance, you can alleviate the stress of daily cooking. This practice not only simplifies your mornings but also helps you maintain a balanced diet by providing quick access to healthy options when hunger strikes.

Make-Ahead Egg Muffins

Start your mornings right with make-ahead egg muffins! These nutritious bites are perfect for busy schedules, offering protein, vitamins, and endless flavor combinations. Meal prep on the weekend and enjoy healthy breakfasts all week long. Customize with your favorite veggies, cheeses, and seasonings to keep things exciting. Say goodbye to fast food and hello to wholesome meals ready in minutes! #MealPrep #HealthyEating #EggMuffins #BreakfastIdeas #HealthyRecipes #FoodPrep #Nutrition #GrabAndGo
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Ingredients
  

6 large eggs

1/2 cup milk (dairy or non-dairy)

1 cup spinach, chopped (fresh or frozen)

1/2 cup bell pepper, diced (any color)

1/2 cup onion, finely chopped

1/2 cup cherry tomatoes, halved

1/2 cup shredded cheese (cheddar, feta, or your choice)

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: 1/4 teaspoon garlic powder or herbs (oregano or basil)

Cooking spray or muffin liners

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C).

    Prepare Muffin Tin: Lightly grease a muffin tin with cooking spray or line with muffin liners to prevent sticking.

      Whisk Eggs: In a large bowl, crack the eggs and whisk them together with milk, salt, black pepper, garlic powder, and herbs until well combined.

        Mix Veggies: Add the chopped spinach, diced bell pepper, onion, and halved cherry tomatoes to the egg mixture. Stir them together until evenly distributed.

          Add Cheese: Fold in the shredded cheese, ensuring every bite will have that cheesy goodness.

            Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.

              Bake: Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes, or until the egg muffins are puffed up and a toothpick inserted in the center comes out clean.

                Cool and Remove: Allow the muffins to cool for about 5 minutes in the tin, then gently remove them and place them on a wire rack to cool completely.

                  Store or Enjoy: These egg muffins can be enjoyed immediately or stored in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. To reheat, microwave them for 30-60 seconds or until warmed through.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins