Meal Prep School Morning Egg Muffin Boxes
Meal Prep School Morning Egg Muffin Boxes are a kid-friendly breakfast solution that combines protein-rich egg muffins with fresh fruits for a wholesome start to the day.
Equipment
- 1 Muffin tin 12-cup
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Egg Muffins
- 8 large eggs
- 1/2 cup milk
- 1 cup spinach chopped
- 1/2 cup bell pepper diced
- 1/2 cup cheddar cheese shredded
Optional Add-ins
- 1/4 cup diced turkey sausage
- 1/4 cup sun-dried tomatoes chopped
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 12-cup muffin tin lightly with cooking spray or use muffin liners.
- In a large mixing bowl, whisk together the eggs and milk until combined. Add salt and pepper to taste.
- Stir in the chopped spinach, bell pepper, and half of the shredded cheese into the egg mixture. Mix well to combine.
- Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining cheese on top.
- Place the muffin tin in the preheated oven. Bake for 20 to 25 minutes, or until the muffins are set and slightly golden on top.
Serving
- Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature with fresh fruit.
Storage
- Store any leftover muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individually and freeze for up to 2 months.
Notes
Pro Tips: Involve kids in the prep process for more excitement. Ingredient Substitutions: Use kale or arugula instead of spinach. How to Serve: Pair with fresh fruit or a small sweet treat. Storage & Freshness: Freeze individually for easy reheating. Make-Ahead Tips: Prepare and refrigerate the night before for a quick morning breakfast.