CHEESY EGG MUFFINS WITH SPINACH AND MUSHROOM
These easy to make savoury muffins will quickly become your favourite breakfast or healthy snack food! Packed with protein and flavour, they’re a great way to get vegetables into your breakfast. Make them the night before so you have more time in the morning (keep them in the fridge for up to 4 days).
Per serving : 234kCal / Carbs 2g / Protein 25g / Fat 14g
Ingredients
1/4 tsp Olive Oil
40g Mushroom (finely chopped)
3 Medium Eggs
200g Two Chick Egg Whites (or just egg whites)
pinch of Salt
pinch of Pepper
30g Red Bell Peppers (cut into small squares)
20g Spinach (finely chopped)
30g Cheddar Cheese (grated)
How to make it
- Preheat the oven to 200°C (400°F) Heat the olive oil in a small frying pan.
- Finely chop the mushrooms and when the oil is hot add the mushrooms to the pan and cook for 3 minutes or until lightly browned.
- Remove the mushrooms from the heat and put to one side.
- Crack the eggs into a mixing bowl along with the egg whites and a pinch of salt and pepper. Whisk until the eggs have mixed in with the egg whites.
- Now evenly distribute the following ingredients between the muffin molds: red bell pepper, spinach and egg mix. Finish by sprinkling the cheddar cheese over the muffins.
- Place in the oven for 20 to 25 minutes, or until the muffins have risen and browned on top.