Veggie Egg Muffins

Why you'll love this recipe

Make a batch on Sunday, eat all week. These egg muffins are protein-packed, low-carb, and endlessly customisable. Each muffin has just 70 calories and 6g protein.

Ingredients

• 8 large eggs
• 60ml milk
• 1 red bell pepper, diced
• 100g spinach, chopped
• 50g mushrooms, diced
• 50g feta cheese, crumbled
• Salt and pepper to taste
• 1/2 teaspoon dried herbs (oregano or basil)
• Cooking spray

Instructions

1. Preheat oven: Set to 180°C (350°F). Spray a 12-cup muffin tin with cooking spray.

2. Whisk the eggs: In a large bowl, whisk eggs and milk together. Season with salt, pepper, and herbs.

3. Prepare vegetables: Dice bell pepper and mushrooms. Chop spinach finely.

4. Fill muffin cups: Divide vegetables evenly among muffin cups. Pour egg mixture over vegetables, filling each cup about 3/4 full.

5. Add cheese: Sprinkle feta on top of each muffin.

6. Bake: Bake for 22-25 minutes until eggs are set and tops are lightly golden.

7. Cool: Let cool in tin for 5 minutes before removing.

Tips for success

• Don't overfill: Eggs puff up while baking.
• Press vegetables down: Ensure they're coated in egg mixture.
• Use silicone muffin tin: Easiest removal without sticking.

Variations

• Meat lovers: Add cooked bacon, sausage, or ham.
• Mediterranean: Sun-dried tomatoes, olives, and feta.
• Mexican: Peppers, onions, jalapeño, and cheddar.

Storage

Refrigerate in airtight container for up to 5 days. Reheat in microwave for 30-45 seconds. Can be frozen for up to 2 months.