Vegetarian Egg Muffins – a high-performance, spirited, omelette-style egg hybrid that looks like a muffin and is loaded with protein and delicious vegetarian nutrients. Simple recipe, good taste, low in carbohydrates and high in protein. You can eat them hot or cold, at breakfast, lunch or dinner or as a snack after work-out.
- 1 bell pepper (your favourite colour)
- 3 spring onions
- 4 little cherry tomatoes/one normal tomato
- 6 eggs
- 1 handful spinach/ green leaves
- 2 slices cheddar (2 slices = around 50g; you can use different cheese too)
- ½-1 tsp salt
- 4-5 splashes hot sauce (or curry powder)
- Preheat the oven to 200°C/ 390°F.
- Wash and dice the pepper, onions and tomatoes. and put them in a large mixing bowl.
- Wash the spinach, lightly chop it and add it to the bowl as well.
- Add the eggs and salt. Mix well. Pro tip – crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
- Optionally add some hot sauce, curry powder…whatever you like. Hot sauce is great!
- Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups – definitely saves time on doing the washing up
- If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
- Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.
COOKING TIME: How do you like your eggs? Rather soft? Stick to 20 minutes baking time. If you like them well done, almost crunchy, go for 25 minutes!
Nutrition Facts. Amount Per Serving (461 g) : Calories 259 | Calories from Fat 126 | Total Fat 14g | Saturated Fat 4.2g | Cholesterol 491mg | Sodium 493mg | Potassium 948mg | Total Carbohydrates 16g | Dietary Fiber 4.8g | Sugars 10.5g | Protein 20g