Vegetable and cheese breakfast egg muffins

Method

1. Heat the oven to 180°C. Grease a 12-cup standard muffin tin very thoroughly.
2. Heat the oil in a wide skillet. Cook mushrooms 5 minutes until dry. Add pepper for 3 minutes, then spinach, scallions, 2 g salt, and pepper. Cook until dry and cool on a plate for 5 minutes.
3. Whisk eggs, milk, remaining salt, and herbs until combined but not excessively foamy.
4. Divide vegetables and cheese among the wells. Pour in egg mixture to three-quarters full and stir each well once.
5. Bake 18 to 22 minutes, until centers no longer jiggle and reach at least 71°C.
6. Cool 5 minutes, loosen, transfer to a rack, and cool before packing.

Meal-Prep and Storage

• Refrigerate within 2 hours and use within 4 days at 4°C or colder.
• Freeze cooled muffins individually, then wrap and bag for up to 2 months. Thaw overnight or microwave from frozen.
• Reheat refrigerated muffins 60 to 90 seconds per three; frozen muffins 2 to 3 minutes at reduced power, turning once. Reach 74°C.
• Pack salsa or crunchy sides separately. Do not leave cooked eggs at room temperature beyond 2 hours.

Notes

• Vegetarian and gluten-free when packaged ingredients are verified.
• Feta is saltier than Cheddar or Gruyère; reduce added salt slightly if using it.

Sources Consulted

• Food Network Kitchen, “Meal Prep Muffin Tin Egg Bites”
• Food Network, “Broccoli and Goat Cheese Muffin Quiche”
• FoodSafety.gov, “Safe Minimum Internal Temperatures”
• FoodSafety.gov, “Cold Food Storage Chart”