Ready in 5 minutes, healthy and high protein, perfect for breakfast, lunch, or a light dinner

Approximate Macros per Muffin (without optional cheese)

• Calories: 60 kcal
• Protein: 5 g
• Carbohydrates: 1.5 g
• Fat: 4 g
• Fibre: 0.5 g

With 30 g cheese added (approx. 5 g per muffin)

• Calories: 85 kcal
• Protein: 7 g
• Carbohydrates: 1.5 g
• Fat: 6 g
• Fibre: 0.5 g

Ingredients:

• 4 eggs
• 45 ml milk or plant-based milk
• 75 g chopped bell peppers
• 40 g chopped onion
• 30 g spinach or kale
• Salt & pepper, to taste
• Optional: 30 g shredded cheese, cherry tomatoes, herbs

Method:

• Lightly grease a microwave-safe muffin tray or silicone muffin cups
• Crack the eggs into a bowl and add the milk. Whisk until smooth
•  Stir in the chopped bell peppers, onion, spinach or kale, salt, pepper, and any optional cheese or herbs
• Pour the mixture evenly into 6 muffin cups, leaving a little space at the top for the muffins to rise
• Place the tray in the microwave and cook on high for 2 minutes. Check the muffins and continue cooking in 15-20 second bursts until the eggs are fully set but still slightly puffed
•  Let the muffins cool for a minute or two, then serve immediately or store in the fridge for up to 3 days. They can also be frozen and reheated quickly for a healthy snack

💡 Tips

• Silicone muffin trays make it easy to remove the muffins
• Swap in other veggies such as zucchini, mushrooms, or cherry tomatoes
• Sprinkle paprika, chili flakes, or fresh herbs for extra flavour

Featured Product

Rediffusion 30L Digital Combination Microwave with Grill & Convection – Black