eggs recipe
Veggie Egg Muffins
Make-ahead baked egg cups with vegetables - an easy grab-and-go high-protein breakfast.
15Prep (min)
20Cook (min)
35Total (min)
6Servings
Ingredients
- 8 eggs
- 1 cup spinach, chopped
- 1 bell pepper, diced
- 1/2 cup mushrooms, sliced
- 1/4 cup grated cheese
- Salt and pepper
Instructions
- Preheat oven to 180C / 350F and grease a muffin tin.
- Whisk eggs with salt and pepper.
- Divide vegetables and cheese among muffin cups.
- Pour egg over each and bake 18-20 minutes until set.
Nutrition per serving
150Calories
12gProtein
5gCarbs
9gFat
1gFibre
Values are estimates per serving and vary with brands, portion sizes and preparation.
Helpful equipment
- muffin tin
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