Simple Breakfast Egg Cups!

The following recipe is a great one for prepping ahead a breakfast or even just a snack. I like to make up a batch of these when I'm shredding as a low carb, high protein food with some good sources of omega!

Makes 12:
12 whole organic free range eggs
1 red bell pepper diced
1 white onion finely diced
1 large handful of spinach
1tsp black pepper
1 tsp garlic granules

First off, these do tend to stick to the pan, so you want to grease your muffin tray well.
Preheat the oven to about 190 celcius
In a medium bowl whisk together the eggs garlic granules and black pepper.
Add some ripped up spinach, red pepper and onion to each of the egg muffin holes then pour your egg mixture over the top.
Bake for 10-15 minutes or until the egg mixture has set.

To lower the calories on this further, you could do 6 whole eggs and 200ml of egg whites instead.

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