Egg Muffins
Fluffy baked egg cups loaded with veggies - a grab-and-go, low-carb breakfast you make once for the whole week.
- ⏱ 30 min
- 📊 easy
- 🍽 Meal Prep
Ingredients
- 8 eggs
- 60 ml milk
- 1 bell pepper
- 1 cup spinach
- 100 g cheese, grated
Instructions
- Heat oven to 180C (350F) and grease a muffin tin.
- Whisk eggs with milk, salt and pepper.
- Divide diced veg and cheese into the cups; pour egg over.
- Bake 18-20 minutes until set; cool and store.
💡 Chef's tip
Grease the tin well or use silicone cups - baked egg sticks fiercely to metal and tears coming out.
Whisking a splash of milk into the eggs adds steam as they bake, which keeps the muffins light and fluffy instead of dense and rubbery.
Nutrition (per serving)
- Calories: 120 kcal
- Protein: 10 g
- Carbs: 2 g
- Fat: 8 g
