Egg muffins

Egg muffins are a grab-and-go breakfast you can bake on Sunday and reheat all week. Think of them as mini frittatas you can eat with one hand.

Ingredients:

• 10 eggs
• 1/4 cup milk of choice
• 1/2 teaspoon sea salt and 1/4 teaspoon pepper
• 1 cup chopped spinach
• 1/2 cup diced bell pepper
• 1/4 cup diced red onion or sliced green onion
• 1/2 cup shredded cheddar or cooked crumbled sausage (optional)
• Olive or avocado oil, for the pan

Preparation:

• Heat the oven to 350°F and grease a 12-cup muffin tin well, or use silicone liners.
• Divide the vegetables and cheese among the cups.
• Whisk the eggs, milk, salt and pepper, then pour over the vegetables, filling each cup about three-quarters full.
• Bake 20 to 22 minutes, until puffed and set in the center.
• Cool, then refrigerate up to 4 days or freeze up to 2 months. Reheat in the microwave for 30 to 60 seconds.