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.
Servings 2
Calories 308kcal
Equipment
Ingredients
- Cooking oil spray
- 3 large eggs
- 2 tablespoon skimmed milk
- 4 tablespoon 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