Go Back
–+ servings
Print

GRAB-AND-GO VEGGIE EGG MUFFINS

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 9 muffins

Ingredients

  • 6 medium eggs
  • 1/2 portobello mushroom
  • 2 spring onions
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 tbsp olive oil
  • A pinch of salt
  • A pinch of black pepper
  • 1/2 tsp garlic powder
  • 50ml skimmed milk
  • 1 tsp dried parsley
  • Grated cheddar cheese to top (optional)

Instructions

  • Preheat your oven to 180*C.
  • Chop your mushroom, peppers, parsley and spring onions into small pieces. 
  • Grease your muffin tray holes with your olive oil. Add equal quantities of each chopped vegetable to each hole.
  • Crack your eggs into a bowl. Add your milk, salt, black pepper and garlic powder. Whisk until thoroughly combined.
  • Pour your mixture into each muffin hole on top of the vegetables. Place your tray in the oven for 20 minutes or until fully cooked. Top with your grated cheese in the last 5 minutes (optional)
  • Take out and let the muffins cool. Serve with avocado, spinach and a side of fruit! 
  • Store in the fridge in containers/freezer bags for up to 5 days. Microwave each morning. Enjoy!