All-Day Egg Muffins
These egg muffins are very versatile. They are great for breakfast, lunch or dinner. Even throw them out there for a protein snack. Protein helps rebuild damaged muscle, prevent injury and increase strength.
Ingredients: Makes 6
4 eggs
2 sliced spring onions
45g Red pepper
5 cherry tomatoes sliced, or one small tomato sliced and diced
20g feta cheese
20g kalamata olives
20g spinach
Salt and pepper to taste
Method
Preheat oven to 170’ line a 6 deep muffin tin with squares of baking paper.
Prepare all vegetable ingredients (I like to slice and dice finely)
Whisk eggs and add ingredients.
Distribute the mixture evenly between the 6 muffin liners and pop in the oven for 18-20 mins.
These can be eaten straight away or refrigerated and used for future meals.
Nutrition
Per muffin
Kcal 72 | Fat 5g | Carbohydrate 2g | Sugars 1g | Protein 5g
