Egg muffins are great.
They are both easy to make and versatile. You can pretty much put any veggies, cheese or meats like salami you may have leftover in the fridge into your muffins. Egg muffins are both quick to prepare and cost effective.
Eggs are high in protein and this recipe is a great way to add more veggies into your diet. These muffins can be eaten for any meal of the day. If you don’t have a muffin tray, you can also use a shallow baking tray. They will keep 3 to 4 days in the fridge or up to 3 months in the freezer.
Ingredients
- 6 eggs (large to medium size)
- Salt and pepper (½ a teaspoon of each or to your taste)
- Mixed italian herbs (optional, about a teaspoon)
- Feta (crumbled up, about ½ cup)
- Capsicum (diced, ½ cup)
- Spinach (baby or normal, chopped about ¾ cup)
- Spring onion OR red/white onion (finely sliced, ½ cup)
- Oil spray (whatever oil you have- for greasing muffin tin)
Method
- Preheat oven to 180 degrees
- Spray a standard 6 muffin tray with your oil of choice.
- Whisk eggs, salt, pepper and mixed herbs in a large bowl.
- Stir through the feta and veggies
- Divide mixture between muffin holes.
- Bake in an oven for 20 minutes or until the muffins are golden in colour and the center springs back when touched.
- You can serve them when hot from the oven or let them cool and store in an airtight container in the fridge
