Make Ahead Freezer Meal Prep- Customisable Egg Muffins and Oven Frittata

16 egg muffins

Preheat oven to 375F or 190C, beat the eggs, then chop the vegetables or fillings. Add those & seasonings to the egg mixture.
Spray the muffin tray with cooking spray, butter or use a cupcake case and fill each hole about 2/3 full with the egg mixture, I like to put the cheese on top afterwards but you can also mix the cheese throughout.
Bake for around 20 minutes or until egg is mostly solid. Take out of the oven & let cool for 10 mins. If you are planning to microwave, you could take them out two minutes earlier than normal to maintain the right texture after microwaving. You can individually wrap them and store in the freezer, they will stick together if in the same package so make sure your portions are planned out. They can be eaten cold or reheated via microwave or toaster oven.

Filling ideas: Onion, caramelised onion, spinach, cherry tomatoes, bacon, mushrooms, bell pepper, parsley, kale, spring onions, chorizo

10 eggs
Paprika, Oregano, Salt, Pepper as desired (approx 1/4-1/2 teaspoon salt and pepper should be decent).
Fresh herbs can be nice
125ml water
2-3 cups of chopped veggies/fillings
200g grated cheese

Preheat the oven to 360F or 180C. Whisk ingredients together, reserving half of the cheese (add more cheese to recipe as needed per your treat yo self levels).
Spray, butter or oil a 10inch diameter cast iron pan or ovenproof skillet (non stick is a bonus).
Pour the egg mixture into the skillet and bake for around 13 minutes. Sprinkle the remaining cheese on top, I change the oven onto fan/grill setting and leave in for another 5 minutes to get the top nice and browned.
If the middle of the frittata isn't fully solidified, you can turn off the oven and leave the pan inside with the door closed to let the residual heat go through it.

For fillings, you can use pretty similar fillings to the egg muffins, I really like mushrooms, spring onions and bell peppers.