Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray. In a large skillet, heat 1 tablespoon olive oil to medium heat. Add spinach; cook 3-4 minutes or until wilted.

These meal-prepped egg muffins are a ... muffins, and an omelet. Featuring Italian sausage, roasted red peppers, milk, ... eggs, and spinach come together in a surprising flavor combo we never ...

Finally, divide the add-ins among the muffin cups. It will be about 2-3 Tablespoons in each; anymore than that there won't be enough egg mixture.

Add onion, salt & pepper, garlic and heat until translucent. Then, add chopped roasted red peppers and spinach. Once spinach is wilted, pour egg mixture into the pan, and evenly distribute the egg ...

Then look no further than these egg muffins. ... Spinach, Cheese, and Turkey Sausage Egg Muffins. Prep Time: 10 minutes. ... Season with salt and pepper, to taste.

2 large eggs; Scant 1/8 teaspoon kosher salt; 1/2 tablespoon extra-virgin olive oil; A pinch of red pepper flakes; Packed 1/2 cup baby spinach; 1 sun-dried tomato half, finely chopped ...

In a large pot (large enough to hold all of the peppers), heat the oil over medium-high heat. Add in the chopped pepper tops, onion and garlic, and sauté until softened, about 5 minutes.

These egg muffins also freeze really well – you can keep them frozen for up to a month. To reheat, just pop them in the microwave. Each serving of mushroom and spinach provides 95 kcal, 7.5g ...