15 Oct Breakfast Egg Muffins
These egg muffins are perfect on the go staple for busy mornings. They are loaded with fibre and protein to keep you full and satisfied all morning. These muffins also serve as a great snack in between meals and can even be eaten for lunch and dinner with a hearty salad. They are low carb, low sugar and filled with flavour and goodness. They also make for a lovely and colourful spread when hosting a weekend brunch!
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings |
muffins
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Ingredients
- 6 whole eggs You can use 3 whole eggs and 1/2 cup of egg whites or use 3/4 cup of egg whites for the recipe
- 1/4 cup milk of your choice
- 1/4 tsp salt
- Fresh black pepper
- 1/4 cup cheese of your choice this can be omitted
- 1/2 cup chopped kale or spinach
- 1/4 cup chopped red pepper
- 2 tbsp chopped red onion
Ingredients
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Instructions
- Heat your oven to 350 F. In a bowl beat the eggs and add the milk and salt and pepper until blended.
- Add cheese, and veggies and mix well.
- Spoon evenly into 12 greased muffin tin or cups. About 1/4 cup
- Bake in the oven for 20-22 minutes
- Cool on rack for 5 min
- Remove from muffins tin/cups and serve warm. Keep in the fridge for a week or freeze to enjoy at a later daye.
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