Make Ahead Breakfast Egg Muffins, 3 Different Ways

Ingredients

Dry Goods

sundried tomatoes2 tablespoons
table salt to taste
freshly cracked pepper to taste

Produce

baby spinach1 ounce, finely sliced
russet potato1 small

Dairy

egg(s)6 large
almond milk2 tablespoons
whole milk4 tablespoons
shredded cheddar cheese2 tablespoons

Instructions

Prep Plan

Prep it for later:
1. Make each style of egg cup according to the instructions in each section.
The egg cups will store for up to 6 days in the fridge and for up to 1 month in the freezer

You’ll need:
1 resealable bag or container of prepared egg cups, made in the style of your choosing

Prepare from prepped:
1. Thaw egg cups as necessary. Reheat in the microwave.