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Mediterranean breakfast egg muffins are a delicious and healthy way to start your weekend. This simple, versatile recipe is low carb, packed with protein and low in calories too. This quick healthy meal will allow you to get on with enjoying your weekend, perfectly full!
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Mediterranean Breakfast Egg Muffins

Mediterranean breakfast egg muffins are a delicious and healthy way to start your weekend. This simple, versatile recipe is low carb, packed with protein and low in calories too.
Course Breakfast
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 308kcal
Author Neil

Ingredients

  • Cooking oil spray
  • 3 large eggs
  • 2 tbsp skimmed milk
  • 4 tbsp grated parmesan cheese
  • 35 g leek finely chopped
  • 25 g baby spinach finely chopped
  • ¼ red pepper finely chopped
  • 1 tomato chopped and seeds removed
  • Salt and freshly ground pepper
  • 25 g low fat grated cheddar cheese

Instructions

  • Pre-heat oven to 190C fan
  • Spray a 6 cup aluminium / silicon muffin tin with cooking spray
  • Whisk the eggs, milk and parmesan cheese together in a pouring jug, season a little
  • Mix all the finely chopped vegetables into a bowl, then portion into the 6 muffin cups
  • Pour the egg mixture into each muffin cup, making sure there's an equal amount in all 6 muffin cups. Mix it in with the chopped vegetables
  • Divide the grated cheddar cheese topping between the 6 muffin cups
  • Bake in the centre of the oven until egg is set for about 15 to 20 minutes

Video

Notes

Makes 6 muffins. Suggested portion size is 3 each. The nutrition label is based on 3 each.

Nutrition

Calories: 308kcal | Carbohydrates: 8.7g | Protein: 24.4g | Fat: 19.4g | Saturated Fat: 9.7g | Cholesterol: 312.5mg | Fiber: 1.7g | Sugar: 4.3g | Vitamin A: 1900IU | Vitamin C: 45.4mg | Calcium: 510mg | Iron: 2.5mg