Egg Muffins
Whether you’re on a low carb or Keto diet, or you need something quick to grab while running out of the door, Breakfast Egg Muffins are a delicious healthy saviour and PERFECT for Meal Prep!
Taste great hot or at room temperature. Store leftovers in the refrigerator & use within 4 days
Ingredients
- 1 cup mushrooms, wiped and thinly sliced
- 6 large eggs
- ½ cup milk
- ½ red onion, finely chopped
- 1 cup baby spinach, roughly chopped
- ½ cup cherry tomatoes, quartered
- ½ cup cheddar cheese
- ¼ cup parsley, chopped
- 1 tablespoon oil
- Salt & freshly ground black pepper
Method
- Preheat oven to 180°C fan bake. Using olive oil or butter, grease muffin tray
- In a skillet over medium-high heat, heat oil. Add onion and mushrooms and a pinch of salt. Cook until softened and the mushrooms have released most of their liquid, about 5 minutes
- In a bowl, whisk the eggs and the milk, add in the mushrooms, spinach, tomato, cheese, parsley and season with pepper
- Divide egg mixture evenly among 12 muffin cups. Bake until a toothpick inserted comes out clean, about 25 minutes
- Cool slightly before removing from muffin tins (the muffins should come out easily)
- Serve hot or at room temperature. Store leftovers in the refrigerator and use within 4 days
