Egg Muffins

Veggie Egg Muffins

A quick and easy breakfast for at home or on-the-go. Low in carbs and high in protein, good hot or cold.
Chop and change ingredients based on your tastes. These are vegetarian but you could always add in some chopped ham or chicken for added protein!
These are a great way to get extra vegetables and nutrients into your diet without even noticing it.

Nutrition Facts

Serving Size 3 muffins

Servings 1


Amount Per Serving
Calories 219
% Daily Value *
Total Fat 11.4g18%
Total Carbohydrate 11g4%
Dietary Fiber 1.5g6%
Protein 16.6g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields1 ServingCategoryBreakfast

 2 eggs
 100 ml semi-skimmed milk
 1 spring onion
 50 g bell pepper
 50 g mushrooms
 0.50 tsp garlic powder
 0.50 tsp black pepper
 0.50 tsp salt

1

Preheat the oven to 180C and prepare a cupcake tray with liners.

2

Chop the spring onion, mushrooms and peppers into small pieces.

In a bowl, whisk the egg, milk and seasoning together.

3

Add the vegetables to the egg mixture and mix well.

Pour the mixture into the liners and bake for 12-15 minutes until the egg is completely cooked through.

Serve with your favourite breakfast sides and enjoy!

Ingredients

 2 eggs
 100 ml semi-skimmed milk
 1 spring onion
 50 g bell pepper
 50 g mushrooms
 0.50 tsp garlic powder
 0.50 tsp black pepper
 0.50 tsp salt

Directions

1

Preheat the oven to 180C and prepare a cupcake tray with liners.

2

Chop the spring onion, mushrooms and peppers into small pieces.

In a bowl, whisk the egg, milk and seasoning together.

3

Add the vegetables to the egg mixture and mix well.

Pour the mixture into the liners and bake for 12-15 minutes until the egg is completely cooked through.

Serve with your favourite breakfast sides and enjoy!

Veggie Egg Muffins

Get A Free 15 Minute 1-1 Introduction