Baked Egg Muffins

High-protein egg muffins baked with peppers, spinach and kashar cheese; easy to eat by hand, great made ahead for breakfast or on the go.

Ingredients

• 500 g eggs (about 9)
• 60 g (¼ cup) whole milk
• 100 g green pepper
• 100 g red bell pepper
• 80 g spinach
• 50 g onion (1 small)
• 100 g kashar cheese (grated)
• 10 g (2 tsp) olive oil
• 5 g (1 tsp) salt
• 1 g (½ tsp) black pepper

Instructions

1. 1

   Preheat the oven to 180 °C. Brush the cups of a 12-cup muffin tin with some of the olive oil.

2. 2

   Finely dice the onion and peppers, wash and finely chop the spinach, and grate the kashar cheese.

3. 3

   Heat the remaining olive oil in a pan and cook the onion and peppers over medium heat for 4-5 minutes; add the spinach, stir for 1 minute until wilted and let cool slightly.

4. 4

   In a large bowl, whisk the eggs, milk, salt and black pepper.

5. 5

   Stir the cooked vegetables and half the cheese into the eggs; fill the muffin cups three-quarters full and sprinkle the remaining cheese on top.

6. 6

   Bake at 180 °C for 20-22 minutes, until puffed, set in the center and lightly golden on top.

7. 7

   Let rest in the tin for 5 minutes before unmolding; serve 3 muffins per person.

Nutrition

Per serving