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Egg, Cheddar and Veggie Muffins

Category Starters & Snacks
Servings 3 servings
Calories 203 calories
Skill Required Basic
Duration 30 minutes

These muffins are great for breakfast, as a salty afternoon snack and they go well with a hearty salad for lunch or dinner. Plus, there's no flour involved, only lots of healthy vegetables!




Ingredients
  • 6 eggs
  • Salt
  • Pepper
  • 1 handful baby spinach
  • 2-4 cherry tomatoes, halves
  • 5-6 broccoli florets
  • 4-5 mushrooms, thinly sliced
  • 1 red onion, chopped
  • 1/2 bell pepper, chopped
  • 1/4 cup (30 grams) Cheddar, shredded
Preparation
  • Crack the eggs in a large bowl and season with salt and pepper. Give them a whisk.
  • Grab a 6-slot muffin tin and fill the empty slots with veggetables and Cheddar according to your taste and preferences.
  • Pour the whisked eggs, filling the muffin slots.
  • Slide the tray into the oven for the next 20 minutes.
Nutrition Per Serving
Calories
203 kcal
Fat
12 g
Proteins
16 g
Carbs
8 g