- 2 Tbs olive oil
- 1 lb ground beef
- 1 tsp cumin
- 1/4 tsp cayenne red pepper
- 1/2 tsp chili powder
- 1/2 bell pepper (TBF- Vegetable Box)
- 12 large eggs
- 1 cup of fresh spinach,finely chopped
- 2 green onions, sliced lengthwise
- 1 1/2 cup sharp cheddar cheese
- Pinch of salt and fresh ground pepper
Preheat oven to 375 degrees. Grease your muffin tins (enough for 18 muffins) and set aside
In a large skillet heat 2 Tbs olive oil over medium heat. Ad ground beef, and spices and cook for 3 minutes. Add the bell pepper and continue to cook until beef is browned, about 5-6 minutes. Set aside.
In a large mixing bowl, add the spinach, green onions, 1 cup of cheese and ground beef
In another large bowl, crack the eggs and whisk them together. Add the egg mixture to the beef mixture and season with a dash of salt and pepper. Stir until fully combined.
Pour the egg mixture into the muffin tins about 3/4 of the way full and sprinkle each muffin with a small amount of the 1/2 cup of leftover cheese
Put egg muffins in oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown
Remove from oven and let cool before removing from muffin tin
Refrigerate the egg muffins for up to a week in an airtight container