Baked Egg Muffins

Name: Baked Egg Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 3 servings
Ingredients: 6 eggs (300g) Eggs; 3 handfuls, chopped (80g) Spinach; 1 pepper, finely diced (100g) Bell Peppers; grated (50g) Cheddar Cheese; 1/2 small onion (50g) Onions

Recipes · Breakfast · Recipe, Typed Supps

A tray of these on Sunday is five breakfasts you do not have to think about.

Allergens and patterns

Contains eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Keto, Gluten-free.

Ingredients

6 eggs (300g) Eggs — The whole structure. Six eggs across three servings puts each one at a genuinely useful protein number.
3 handfuls, chopped (80g) Spinach — Squeeze the water out first or the muffins weep in the tin.
1 pepper, finely diced (100g) Bell Peppers — Vitamin C and colour, and it holds its bite through the bake.
grated (50g) Cheddar Cheese — Calcium and the salt that stops baked egg tasting flat.
1/2 small onion (50g) Onions — Softened first, otherwise it stays raw and sharp in the middle of the muffin.

Nutrition per serving

Calories: 198.3 kcal
Protein: 18.6g
Carbohydrate: 2.1g
of which sugars: 2.1g
Fat: 12.5g
of which saturated: 4.8g
Fibre: 1.6g
Sodium: 249.5mg

Method

Heat the oven to 180C and oil a muffin tin well.
Soften the onion and pepper in a pan, then stir in the spinach until it wilts.
Beat the eggs, season, and stir in the vegetables and cheese.
Pour into the tin and bake for 20-22 minutes, until just set. They keep four days in the fridge.