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Breakfast egg muffins

Good for dietary types:

Vegetarian, Vegan, White Meat, Red Meat, Fish

Download the print version here

Prep Time:

10 minutes

Cook Time:

25 minutes

Difficulty level:

Easy

Serves: 

12

Nutrition

Sodium:

193.6mg

Calories:

95

Protein

6.4g

Potassium:

145.9mg

Fibre:

0.5g

Carbohydrates:

2.6g

Fat:

6.2g

Saturated Fats:

2.9g

Polyunsaturated Fats:

0.8g

Monounsaturated Fats:

1.9g

Sugar:

1.8g

Vitamin A:

3.8%

Vitamin C:

36.2%

Calcium:

8.6%

Iron:

4.4%

About the Recipe

These make ahead feta cheese egg breakfast muffins are perfect for busy work weeks. Simply cook and store in the fridge for another day. You can eat them hot or warm them up in the microwave for no longer than 1 minute as and when you want them.
The mixture of salty feta, mixed veg and egg make them a super filling, high protein breakfast, great for pre/post workout.

Ingredients

  • 8 large eggs

  • 150g of feta cheese

  • 1 red pepper

  • 1 courgette

  • 1 red onion

  • teaspoon olive oil

  • paprika

  • Black pepperc

Preparation

  1. Chop the vegetables into tiny pieces and fry lightly in a pan with the oil, until just softened, no longer than 5-10 minutes

  2. Meanwhile, heat up the oven to 180oC and beat the eggs in a bowl adding a pinch of paprika and pepper.

  3. Crumble the feta cheese into the egg mixture.

  4. Add the softened veggies and give a big stir

  5. Divide into a muffin tray of 12 and put into the oven for around 20 minutes, or until the eggs are set.

  6. Once cooked take out of the oven, set aside to cool. You can eat them straight away, but I like to make a big batch and store in the fridge for later on in the week.

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