Recipes

Egg muffins

These little beauties are so handy - as a snack or in a lunchbox.

Egg muffins

Method

  1. Heat oven to 180°C.
  2. Lightly grease muffin tray (non-stick is best).
  3. Place vegetables into 6 muffin cups.
  4. Sprinkle cheese over top of vegetables.
  5. Beat eggs and pour over vegetables and cheese to fill the muffin cups.
  6. Bake for approximately 20 minutes or until cooked through.
  7. Allow to cool in the muffin tray before removing.

$0.89 per serve as at Dec 2016

Variation

You can use any combination of seasonal vegetables, as long as it equals 2 cups.

Try cooked mushroom, broccoli or mixed frozen vegetables as an alternative.

Egg muffins

To serve

To serve: 6

You need

  • ¼ cup (30g) raw capsicum, diced
  • 1 cup (120g) cooked spinach, squeezed and chopped (or frozen)
  • ¼ cup (20g) raw spring onion, chopped
  • ½ cup (75g) raw tomato, diced
  • 6 eggs
  • ½ cup (30g) Edam cheese, grated

Method

  1. Heat oven to 180°C.
  2. Lightly grease muffin tray (non-stick is best).
  3. Place vegetables into 6 muffin cups.
  4. Sprinkle cheese over top of vegetables.
  5. Beat eggs and pour over vegetables and cheese to fill the muffin cups.
  6. Bake for approximately 20 minutes or until cooked through.
  7. Allow to cool in the muffin tray before removing.

$0.89 per serve as at Dec 2016

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The Fuelled4life team.