Nutrition >> Vegetable and egg muffin cups

Vegetable and Egg Muffin Cups

Breakfast
  • V | GF
  • Serves 4
Vegetable and Egg Muffin Cups
  • 150 kcals/serving
  • 24g Protein
  • 16g Fat
  • 8g Carb
Vegetable and Egg Muffin Cups
Vegetable and Egg Muffin Cups
Breakfast
  • 150kcal
  • 24g Protein
  • 16g Fat
  • 8g Carb

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.