This is a super simple breakfast that you can make in advance, and reheat throughout the week using whatever you have in the fridge.

Since moving into the RV, we’ve had to give up the luxury of a dishwasher which means I’m always looking for a way to reduce dishes. One way we’ve found is to make breakfast for the week on Sunday and reheat throughout the week. After baking, put them in a Tupperware container; reheat at 250º for 30 minuter.

This recipe uses whatever we have in the fridge and is a great way to use up any vegetables that are getting old. Cherry tomatoes, bell peppers, spinach, and green onions are staples in our fridge so that’s what we use in this recipe but you can add or substitute any vegetables in this recipe.

Let us know in the comments what vegetables you use and show us how yours turn out.

Kitchen Sink Egg Muffins

Brendon

An eaay, healthy breakfast for travel days using whatever we have in the fridge.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Breakfast

Cuisine American

Servings 12 muffins

Equipment

• Muffin Tray
• Whisk or Fork
• Mixing Bowl
• Knife
• Oven

Ingredients

  

• 10 Eggs

Vegetables

• ½ cup Cherry Tomatoes
• ¼ cup Green Onions
• ½ cup Bell Pepper
• ¼ cup Spinach
• 1 cup Salsa optional
• Avocado optional

Spices

• 1 tsp Salt
• 1 tsp Trader Joe's 21 Seasoning Salute
• 1 tsp Cumin

Instructions

 

Prep

• Preheat oven to 350º. For a convention oven, adjust to 325º.
• Chop the cherry tomatoes, bell peppers, and spinach – you can put these in the same bowl until they're ready to use.
  ½ cup Cherry Tomatoes, ½ cup Bell Pepper, ¼ cup Spinach
• Chop the green onions and set aside.
  ¼ cup Green Onions
• Break 10 eggs into a bowl and whisk
  10 Eggs
• Combine the spices and eggs; whisk
  1 tsp Salt, 1 tsp Trader Joe's 21 Seasoning Salute, 1 tsp Cumin, 10 Eggs

Assemble

• Pour egg mixture into each muffin cup, filling it only ¼ of the way.
• Place the cherry tomatoes, bell peppers, and spinach in each cup
• Pour a layer of egg mixture on top of the vegetables, filling the cup to max ¾ full.
• Sprinkle the green onions on top
  ¼ cup Green Onions

Bake

• Bake the eggs for 25 minutes at 350º in a standard oven or 325º in a convention oven

Serve

• Top with salsa and serve with an avocado on the side, optional.
  1 cup Salsa, Avocado

Keyword breakfast, eggs, healthy, kitchen sink