Egg Veggie muffin recipe

Egg Veggie muffin recipe

This Egg veggie muffin recipe is the ideal breakfast staple for a high protein, vegetarian, dairy and gluten-free morning snack. Bake them ahead of time and keep them in the fridge for an easy, on-the-go breakfast.

Makes 6 servings @ 85 Calories per serving.

Recipe time: 40 minutes

Recipe Ingredients:

-1/2 a tablespoon of olive oil

-1/2 a cup of baby spinach

-1/2 a cup of broccoli

-1 clove of garlic

-1 Green bell pepper

-1 Red bell pepper

-1 White onion

-3 Egg whites

-3 Eggs

Salt and black pepper to taste

1 x Carrot (Optional as a variant on the veggies)

Recipe instructions:

Chop the vegetables finely and chop and peel the garlic.

Preheat the oven to 180C

Heat your skillet or pan and add the olive oil.

Add your chopped bell peppers and onion and cook for around 7 minutes until the onion and peppers are soft. Be sure to keep an eye on the onion which burns fast.

Add in the chopped spinach and broccoli and cook together for about 2 minutes.

Add in your garlic and cook for another minute while stirring.

Crack your eggs and egg whites into a separate bowl and whisk until the mixture is light and full of bubbles. Add in your veggie mix once done.

Spray a standard muffin pan with oil or non-stick spray and pour the mixture into the muffin pan.

Bake the muffins in the oven for 15-20 minutes or until the muffins are firm to the touch.

Breakfast Muffins