Breakfast Egg Muffins
January 18, 2017
These muffins are a great combination of high protein, low carb and delicious!
It tastes like an omelette, looks like a muffin and is packed full of protein and delicious veggie nutrients. You can eat them hot or cold, for breakfast, lunch or dinner or as a post-workout snack.
Don't be limited to the ingredients listed here...you can add whatever you feel like or what you have in the fridge. I like to mix it up with broccoli, zucchini, carrot, spinach, capsicum, spring onions and much more!
- Prep: 10 mins
- Cook: 20 mins
1 capsicum *your choice of colour)
3 spring onions
4 little cherry tomatoes/one normal tomato
A good pinch of salt (about ¼ to ½ tsp)
Optional Extras (include whatever takes your fancy!)
Cheese; around 50g
Handful spinach/green leaves
2 tsp of chilli flakes
Preheat the oven to 200°C/ 390°F.
Wash and dice the capsicum, onions and tomatoes and put them in a large mixing bowl.
Add the eggs and salt and mix well.
Grease the muffin tin with oil or use muffin cases to be fuss-free
Pour the egg mixture evenly into the muffin slots.
If you want, add some cheese over the top of each muffin before they go into the oven. You can also mix in the cheese to the batter.
Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.