Recipe · SmartNutrition
Veggie egg muffins
Six muffins from one tray: breakfast for three days, reheated in 30 seconds.
3 servings
247 kcalper serving
19.6 gprotein
5.3 gcarbs
16 gfat
Ingredients
- Egg (whole)360 g
- Bell pepper100 g
- Spinach60 g
- Cheddar cheese40 g
- Onion50 g
Method
- Heat the oven to 180 °C and oil a 6-hole muffin tray.
- Chop the pepper, onion and spinach and share them between the holes.
- Beat the eggs with a pinch of salt, pour them in and top with the cheese.
- Bake for 20 minutes. They keep 3 days in the fridge.
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