Egg Muffins
These delicious and easy egg muffins are a great way to meal-prep a healthy postpartum recovery breakfast or snack and keep it stocked in your freezer. Eggs are highly nutritious for postpartum recovery because they provide high-quality protein, essential vitamins like A and B12, choline, and omega-3 fatty acids, which support healing, lactation, and overall health.
Servings: 12 muffins
Prep Time: 15minutes mins
Cook Time: 20minutes mins
Total Time: 35minutes mins
Ingredients
10 large eggs
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp salt
1/2 cup red onion, diced
1/2 cup orange bell pepper, diced
1/2 cup red bell pepper, diced
1 cup spinach, roughly chopped
Instructions
- Preheat oven to 350 degrees. Generously grease muffin tin with butter, set aside.In a medium bowl whisk together eggs, onion powder, garlic powder, pepper and salt, set aside.
- Divide the diced red onion, bell peppers and spinach between the 12 muffin cups.
- Pour in the egg mixture filling each cavity 3/4 of the way full.
- Bake for 15-20 minutes or until the egg muffins look set. Note they will puff up as they cook and will deflate as they cool. Cool for 2-3 minutes in the pan then remove and serve immediately!
These egg muffins are a great way to plan ahead for your own postpartum recovery or to share with a friend during their recovery! To learn more about Michigan Family Doula’s postpartum recovery meal plan, click here!
