Breakfast

Veggie Egg Muffin Cups

Baked egg muffins loaded with spinach, peppers, and cheddar — batch-cook on Sunday and microwave all week. 2 muffins per serving.

VegetarianGluten Free
86
kcal
7g
Protein
1g
Carbs
6g
Fat
£0.29
Per Serving
⏱ Prep: 10 min 🍳 Cook: 20 min 🍽 Serves 3
🛒 Ingredients
IngredientAmountCalories
Large Eggs (box of 10) 6 eggs 157.2 kcal
Spinach (baby) 60g 4.6 kcal
Mixed Peppers 1 pepper 8.7 kcal
Spring Onions 4 onions 4.3 kcal
Cheddar Cheese 60g 83.2 kcal
👨‍🍳 Method
  1. 11. Preheat oven to 180°C. Grease a 6-hole muffin tin well or use silicone liners.
  2. 22. Dice peppers and spring onions finely. Roughly chop spinach.
  3. 33. Whisk eggs, season, and stir in diced vegetables and half the cheddar.
  4. 44. Pour into muffin holes, filling ¾ full.
  5. 55. Top with remaining cheddar.
  6. 66. Bake 18-20 minutes until set and golden on top.
  7. 77. Cool slightly before removing. Store in fridge for up to 4 days.

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