📋 Instructions

1. 1Heat the oven — Set the oven to 350F (175C) and place the rack in the middle. Line a 12-cup muffin pan with paper liners and spray lightly.
2. 2Prep the vegetables — Dice the pepper to 1/4-inch, halve the tomatoes, and chop the spinach. Spread them across the 12 liners, about 2 tablespoons per cup.
3. 3Whisk the eggs — Whisk 12 eggs with 1/2 cup milk and 1/2 teaspoon salt until no streaks of white remain, about 60 seconds.
4. 4Fill and bake — Pour the egg mixture into the liners, filling each three-quarters full. Bake 22 to 24 minutes at 350F (175C) until the centers are just set and no longer wet; a thermometer reads 160F (71C) at the center.
5. 5Cool the cups — Rest the pan 10 minutes, then lift the cups onto a rack. They deflate slightly as they cool; that is normal.
6. 6Build the oats — Divide 2 cups oats among five 2-cup containers, 36g each. Add 1/2 teaspoon salt total, then pour 2 cups almond milk and 2 tablespoons honey evenly across the jars.
7. 7Layer the yogurt — Spoon 2 cups Greek yogurt over the oats, then top with 2 cups berries. Seal and refrigerate at least 8 hours or overnight.
8. 8Pack the containers — Place 2 to 3 egg cups in each of five containers alongside the oat jar. Refrigerate and grab one per morning.