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Healthy Egg Muffins
Breakfast

Healthy Egg Muffins

30 minServes 6Nutri-Score B€
from @marina_annen8 imports1 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • eggs (beaten)Dairy8 pieces
  • bell pepper (diced)Produce1 piece
  • spinach (chopped)Produce60 g
  • cherry tomatoes (halved)Produce100 g
  • onion (finely chopped)Produce1 piece
  • cheddar cheese (grated)Dairy80 g
  • olive oil (for greasing)Pantry15 ml
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

149kcal

Carbs
4 g
Proteins
10 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Muffin pan
  • Mixing bowl
  • Whisk
  • Oven

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 180 °C.
    Step 1

  2. Prepare the vegetables

    • Dice the bell pepper and onion.
    • Halve the cherry tomatoes and chop the spinach.
    Step 2

  3. Make the egg mixture

    • Whisk the eggs in a bowl with the salt and pepper.
    • Stir in the vegetables and grated cheese.
    Step 3

  4. Fill the muffin pan

    • Grease the muffin pan with olive oil.
    • Pour the egg mixture into the cups, filling them about three quarters full.
    Step 4

  5. Bake the muffins

    • Bake until the muffins are set and lightly golden.
    Step 5

  6. Cool and store

    • Let the muffins cool slightly before removing them from the pan.
    • Store in the fridge for the week ahead.
    Step 6
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