Easy Egg Bake Muffins

Meal prepping is not really my thing. I do some food prep to an extent, hard boiled eggs, chopped veggies and fruit, cooked chicken....But to be honest leftovers gross me out. If it's been in the fridge more than a day or two I can't make myself eat it. So I don't go all out when it comes to meal prepping but this recipe is one that is super simple to make in advance for an easy grab and go meal or snack throughout the week.

Start by chopping whatever veggies you want to fill your egg cups with. For 12 egg cups it was about 2 1/2 -3 cups of veggies total. I would normally put some spinach in these but we were out so I chose orange bell pepper, mushrooms, jalapenos, and onion. Justin also had some chopped chicken sausage in his. You can really use any combination you would like.

Saute the veggies til they are tender but not completely cooked.

Once your veggies are ready, spoon them into a lined muffin pan, about half full.

Next whisk 12 eggs in a bowl then pour the egg mixture over the veggie mixture then top with a sprinkle of cheese - I chose feta. And a pinch of S&P on each.

Bake at 375 for about 20 minutes or until the eggs are set. And viola! Super easy egg bake muffins! These taste just as great warmed up too.

Oh, and they're Ezra Approved ;)

Look at that bed head!

Thanks for stopping by my blog today- Feel free to share with friends!