Easiest Egg Muffins

Looking for something quick and easy to make? Something that could be a meal or a snack, while clocking in at less that 100 calories (93 to be exact)? Something that uses up the sad veggies dwelling in the bottom of your fridge, can be eaten on the run with one hand, are low carb and high protein, and are bursting with veggie goodness?

Well, look no further.


Looking for something quick and easy to make? Something that could be a meal or a snack, while clocking in at less that 100 calories (93 to be exact)? Something that uses up the sad veggies dwelling in the bottom of your fridge, can be eaten on the run with one hand, are low carb and high protein, and are bursting with veggie goodness?

Well, look no further.

I mean, you could; the internet is full of recipes for egg bites/muffins/mini quiches. But if you’re here… well, it makes perfect sense to look no further. These muffins tick all the boxes.

The only caveat to these is that you MUST use paper cases. Unless losing half your muffin to the bottom of the muffin pan is your thing, of course. Trust me. They stick. But apart from that, they’re so simple, and not at all labour intensive – even making them after a long day of work isn’t as harrowing as it sounds.

I like to make 6 at a time – they’re not going to keep for much more than that. No one wants slimy eggs as they’re running out the door!

Ingredients

6 eggs

125g cherry tomatoes, cut into eights

100g mushrooms, sliced

1 onion, diced

1/2 cup broccoli, finely chopped

Salt and Pepper, to taste

Method

  1. Preheat oven to 180C, and line a muffin pan with 6 paper cases.
  2. Over medium heat, cook onion, mushrooms and broccoli until onion is translucent – about 5 minutes.
  3. Meanwhile, crack eggs into a large bowl, and beat well. Stir in cherry tomatoes.
  4. Add cooked vegetables, and mix to combine. Season with salt and pepper.
  5. Evenly distribute mixture into the paper cases. Bake for 20 minutes, or until golden and firm.

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