By Alexandra Jenkins
Healthy Mini Egg Muffins
10 steps
Prep:5minCook:25min
Delicious egg muffins which are a perfect snack or a tasty breakfast treat. Recipe makes 6 spinach, tomato and cheese muffins which can easily be Increased or decreased as it is 1 egg per muffin case. All extra ingredients can be changed to alternative fillings!
Updated at: Thu, 17 Aug 2023 11:28:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
26
Low
Glycemic Load
0
Low
Nutrition per serving
Calories98.6 kcal (5%)
Total Fat6.7 g (10%)
Carbs1.4 g (1%)
Sugars0.7 g (1%)
Protein8 g (16%)
Sodium114.4 mg (6%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Pre heat the oven to 180 degrees (fan)
OvenPreheatStep 2
Spray the muffin case tray with spray oil.
Muffin PanStep 3
Chop each tomato into quarters and finely dice. Put each diced tomato in the muffin case- for this recipe it works best as one tomato per case.
KnifeStep 4
Finely chop the spinach and add a handful to each muffin case.
Step 5
Next, grate the cheese and put approx one handful of cheese per muffin case.
Step 6
In a bowl, crack each egg and whisk until completely smooth. Add a sprinkle of salt for seasoning.
Step 7
Once the eggs are whisked, pour into of the ingredients into each muffin case, so that the case is 90% full.
Step 8
Place in the oven for approx 25 mins.
OvenHeatStep 9
Once the muffins have risen and they are completely cooked, carefully take them out of the oven and leave them to rest for 5-10mins
Step 10
Muffins can be placed in the fridge and providing they are in an air tight container, they can be kept for up to 3 days.
Notes
3 liked
2 disliked
Easy
Delicious
Under 30 minutes
Dry
Never again
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