Vegetable Egg Muffins
- Sarah Morris Nutrition
- Jun 18
- 1 min read
Egg muffins make an excellent breakfast, snack or light meal option for families. They are healthy and simple to prepare, so great to involve children in the cooking process. Rich in protein and healthy fats, they help keep kids satisfied for longer and are a great way to get some extra veg in (you can swap the vegetables for different ones your family likes). Additionally, you can prepare them in batches to cover several meals, making life easier for a busy parent!
Recipe:
Cooking time: 30 minutes
Makes 12 muffins
Ingredients:
10 eggs
20g spinach chopped
70g finely chopped red pepper
75g cherry tomatoes quartered
50g feta cheese
1/2 tsp paprika
Salt and pepper
Method:
Preheat the oven to 180°C.
Lightly coat muffin tin with olive oil.
Add pepper, tomatoes and spinach to the bottom of the muffin tin cups, distributing the vegetables equally. They should be around 3/4 full.
Whisk the eggs, the seasoning and paprika in a separate bowl.
Pour the egg mixture into each muffin cup.
Crumble the feta and sprinkle on top of each muffin cup.
Bake for 20-25 minutes, until the eggs are cooked through.
Enjoy immediately, store in an airtight container in the fridge for up to 3 days or freeze.
