Breakfast Egg & veggie muffins
Baked egg muffins with peppers and spinach. Portable high protein, low carb.
Overview
Calories per serving 260kcal
Cooking time 25min
Food score
89%Four eggs and spinach deliver 20 g of protein in a portable form, though cheddar keeps saturated fat moderate.
Macros
8 g Carbs · 13%
20 g Protein · 31%
16 g Fat · 56%
2 g Fiber
Ingredients
1 serving
- Eggs4 pcs
- Bell pepper1/2 pc
- Spinach1 cup
- Cheddar30 g
- Onion1/4 pc
How to cook
- Heat the oven to 180°C (350°F) and grease a muffin tin.
- Whisk the eggs and stir in the diced pepper, spinach, cheese, and onion.
- Pour into the tin and bake for 18-20 minutes until set.
