Need something quick and easy to prep over the weekend so you'd have breakfast all week? Here's a quick and easy egg brakfast prep using a muffin tin.
Course Breakfast
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 9
Author Carmy
Ingredients
Garlicdiced, 3 pieces
Baby Spinach2 cups minimum
Sun dried Tomato9 pieces minimum
Cheesewhatever you have on hand
Eggs8
Instructions
Heat oven up the 325F.
Dice up 3 pieces of garlic. You can use less but I love garlic so I used 3 pieces.
In a pan, cook the garlic until it is fragrant and then toss in the baby spinach until it is cooked (it'll look small and wilted). Add in more if needed.
In a measuring cup, beat 8 eggs until the yolk and whites are mixed.*
In a muffin tin, add in the spinach, sun dried tomato, cheese of your choice, and then pour in the egg mixture into the tin.**
Bake for 20 minutes or until the eggs are set.
Notes
Link to the recipe video here!* I used a measuring cup because it is easier to pour from that. ** If you pour the mixture to the top, the egg will expand when it is in the oven ***Add in salt and pepper to taste if you'd like but I find that the cheese and sundried tomato does a great job to keeping the egg bites favourful.