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Freezer-friendly egg muffins

0
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
12
Difficulty
Easy
You'll thank yourself for making a batch of these delicious bites when you're rushing to get out the door or looking for a mid afternoon snack. These colourful bites can be reheated in the microwave for a quick and easy breakfast, lunch, or snack whether you are at home or on-the-go.

Ingredients

Baby spinach

1 cup(s), chopped

Bell pepper

¾ cup(s), red variety, diced

Bell pepper

¾ cup(s), green variety, diced

Cherry tomatoes

¾ cup(s), quartered

Raw egg

6 large

Egg whites

6 serving(s), large

Table salt

¼ tsp(s)

Dried basil

¼ tsp(s)

Dried oregano

¼ tsp(s)

Black pepper

1 pinch(es)

Crumbled feta cheese

¼ cup(s)

Instructions

  1. Preheat the oven to 350°F Lightly grease 12 muffin cups, or line with muffin liners.
  2. Beat eggs in a large bowl. Stir in spinach, red and green pepper, tomatoes, salt, pepper, dried basil and oregano. Mix in crumbled feta cheese.
  3. Spoon into muffin cups, filling ¾ way. Bake in a preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
  4. Store leftover egg muffins in an airtight container or ziploc bag in the refrigerator for up to 3 days or individually wrap in the freezer for up to 3 months.
  5. Reheat in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or 1 or so minutes (from frozen), depending upon your microwave.
  6. 1 egg bite per serving.

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