Combine high-protein, low-carb benefits with amazing flavor, and the fact that you can make savory muffins from them, and you’ve got a winner. Plus, they’re vegetarian!
EQUIPMENT
- Muffin pan
- Baking brush
- Mixing bowl
- Knife
- Cutting board
- Muffin cups or baking paper (only if you don’t have a nonstick muffin tin)
INGREDIENTS
- 1 red bell pepper
- 2 spring onions
- 6 eggs
- 1 handful spinach (or any green leaves)
- ½ cup cheddar cheese (grated; other cheese is fine too)
- Salt to taste
- 4-5 splashes hot sauce (or 1 tsp curry powder)
INSTRUCTIONS
- Preheat the oven to 200°C/ 390°F.
- Wash and dice the bell pepper and onions, then place them in a large mixing bowl.
- Wash the spinach, lightly chop it, and add it to the bowl.
- Crack the eggs into the bowl, add salt, and mix well. Pro tip: Crack the eggs separately to avoid ruining the entire batch if one is bad.
- Stir in the grated cheese and add hot sauce or curry powder.
- Grease the muffin tin with oil using a kitchen paper/baking brush, and evenly pour the egg mixture into the muffin slots. (If you think they might stick, use muffin cups or cut baking paper into cup shapes – this saves time on cleaning up!)
Tip: Silicone muffin cups work great and need no oil! - Place the tray in the oven and bake for 20 minutes or until the tops are firm to the touch.
Bon Appetit!
NOTES
- Tips: These Breakfast Egg Muffins taste great hot or cold, and a dash of spicy sauce makes them even better.
- Make-ahead: Yes, you can easily reheat them in the oven or microwave.
- Freezable: They freeze well, so make extra!
COOKING TIME
How do you like your eggs? For a softer texture, bake for 20 minutes. If you prefer them well-done or almost crunchy, bake for 25 minutes! Keep in mind that the longer you bake, the more likely they are to stick to the tin.
