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Recipe Ingredients

  • 1/2 cup frozen spinach, thawed
  • 10 fresh eggs or frozen eggs, thawed
  • 1 small red bell pepper, finely chopped
  • 1/4 cup shredded cheddar cheese
  • 1/2 teaspoon each kosher salt and freshly ground black pepper

Recipe Directions

  1. Preheat oven to 375°F and grease a 12-cup muffin tin with nonstick cooking spray. Place spinach in a clean kitchen towel and squeeze out any excess moisture.
  2. Whisk eggs, spinach, pepper and cheese together in large bowl until combined. Season with salt and pepper.
  3. Pour egg mixture evenly among prepared muffin cups, filling each about three-quarters full. Bake until eggs are set, about 20 minutes.

How to Freeze Eggs

  1. Grease a 12-cup muffin tin or large ice cube tray with nonstick cooking spray. Crack 12 eggs evenly among prepared muffin cups. Freeze until eggs are firm, about 2 hours. Remove frozen eggs from muffin-tin and transfer to a freezer-safe resealable plastic bag. Eggs can be frozen for up to 1 year. Before use, transfer eggs to refrigerator until fully thawed. Use as desired.

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