These mini powerhouses aren’t just packed with protein, but they’re an amazing way to get veggies into the first meal of the day. PLUS, these handy egg muffins can be popped in the freezer and saved for future busy mornings when you barely have time to grab a hair brush, let alone make breakfast.
-
6 Portions
-
5 mins
prep time -
20 mins
Cook time -
suitable for freezing
-
V
Vegetarian
Ingredients
- 5 eggs
- 1 tsp mixed herbs
- 1 tsp of veggies per bite (eg., red pepper, tomatoes, spinach, grated carrot)
- A sprinkle of cheese per bite (roughly 50g)
- Optional:
- 3 bite sized pieces of ham or chicken (for extra protein)
Method
- Lightly oil your muffin tray before adding in your choice of vegetables diced into small pieces alongside any other fillings
- Crack your eggs into a jug and add your mixed herbs to the jug
- Pour the egg mixture over the vegetables
- Cook in the oven at 200 degrees for roughly 20 minutes until cooked
- Wait till they cool and add to your lunchbox with some extra snacks and chopped vegetables (we used a peeler to create vegetable ribbons before popping onto a skewer as a fun way to serve)
