BREAKFAST EGG MUFFINS

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BREAKFAST EGG MUFFINS

Breakfast Egg Muffins A perfect recipe for meal prep! Easy to whip up! Serve with either fruit, berries or a piece of bread for a balanced meal! 

CourseBreakfast

CuisineVegetarian

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings6

AuthorNutritionist meets Chef

Ingredients

• 12 eggs
• 1 large red pepper
• 2-3 handfuls of spinach, rougly chopped
• 1-2 handful of basil, torn.
• 1/2 red onion, diced
• 100 g goat cheese, chopped into smaller pieces.
• 1 tsp salt
• 0.25 tsp pepper

Instructions

• Preheat the oven to 180°C fan / 200°C / 400°F 
• Crack the eggs into a large bowl together with salt and pepper and whisk until combined. 
• Add the rest of the ingredients mix until all ingredients are combined. 
• Grease a non stick muffin form (12 muffins) with oil (or spray with spray oil if you have that) 
• Pour the egg mixture into the muffins slots and place in the oven for 20-25 minutes. 
• Remove from oven and leave to slightly cool. Remove the egg muffins with a plastic of wooden spoon (if using a teflon form!)
• Great served hot and cold

Notes

1. Swap the goat cheese for feta cheese or cheddar cheese
2. Stays fresh in the refrigerator for up to 4 days.

This article and recipe adapted from this site

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