EGG & VEG MUFFINS

Quick, Simple, Tasty

A proper breakfast, even when time’s tight. Eggs whisked with peppers, courgette and red onion, baked in a muffin tin and ready to batch-cook for the week. 18g of protein per serving.

Suitable for Gluten Free Diet, High Protein Diet, Low Glycaemic Diet, Vegetarian Diet

Serves: 4 (makes 12 muffins, 3 per serving) |

Cook Time: 25 minutes

Ingredients

8 eggs
1 red pepper, finely diced
1 courgette, finely diced
1 small red onion, finely diced
50g cheese, grated (optional)
Salt and black pepper

Directions

CONVENTIONAL METHOD

Preheat the oven to 180°C and grease a 12-hole muffin tin.
Whisk the eggs in a large bowl and season with salt and pepper.
Stir in the pepper, courgette, onion and cheese, if using.
Divide the mixture evenly between the muffin holes.
Bake for 18-20 minutes until set and lightly golden.
Cool slightly before removing from the tin. Store in the fridge and reheat through the week.

THERMOMIX METHOD

Add the pepper, courgette and onion to the Thermomix bowl. Chop 3 sec/speed 4.
Add the eggs, cheese, salt and pepper. Mix 10 sec/speed 3.
Divide the mixture into a greased muffin tin and bake as in the Conventional Method (Thermomix cannot bake).