breakfast · snack
Veggie Egg Muffins
A muffin tin full of eggs, cheese and whatever veg is in the drawer. Reheat two in 45 seconds while you find the kids' shoes.
Macros per serving
Calories
290
Protein
26g
Carbs
6g
Fat
18g
Fiber
2g
Per serving
Ingredients
- Eggs12 large
- Cheddar cheese, grated1 cup (100g)
- Bell pepper, diced1 large
- Baby spinach, chopped2 big handfuls (60g)
- Cooked ham or bacon, diced150g
- Salt and pepperto taste
Method
- 1
Oven to 180°C. Grease a 12-hole muffin tin properly - this is the step that saves you scrubbing later.
- 2
Whisk the eggs in a jug with salt and pepper. A jug means you can pour, not spoon.
- 3
Split the veg, ham and cheese between the holes, then pour egg over each until three-quarters full.
- 4
Bake 20-22 minutes until puffed and set. Cool, then fridge in one container. Two muffins = one serving.
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