Vegetable and Egg Muffin Cups
Breakfast- V | GF
- Serves 4
![Vegetable and Egg Muffin Cups](http://app.mwmplan.com/cdn/shop/files/Vegetable_and_Egg_Muffin_Cups_9b846d20-a615-460a-a455-b12688107f84.jpg?v=1716217450)
- 150 kcals/serving
- 24g Protein
- 16g Fat
- 8g Carb
![Vegetable and Egg Muffin Cups](http://app.mwmplan.com/cdn/shop/files/Vegetable_and_Egg_Muffin_Cups_9b846d20-a615-460a-a455-b12688107f84.jpg?v=1716217450)
Vegetable and Egg Muffin Cups
- V | GF
- Serves 4
Ingredients
4 medium eggs
60g diced peppers (any colour)
60g chopped spinach leaves
60g cherry tomatoes, halved
Salt and pepper to taste
Method
Step 1
Preheat the oven to 180°C (350°F) and grease a muffin tin.
Step 2
In a bowl, whisk together eggs, salt, and pepper.
Step 3
Stir in the diced peppers, chopped spinach, and cherry tomatoes.
Step 4
Pour the mixture evenly into the muffin cups.
Step 5
Bake for 20-25 minutes, or until set and lightly golden on top.
Step 6
Allow to cool slightly before removing from the tin.
Step 7
Serve warm or at room temperature.