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
- 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.
- Whisk eggs, spinach, pepper and cheese together in large bowl until combined. Season with salt and pepper.
- 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
- 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.
