Baked Egg Muffins
These breakfast egg muffins are so simple to make and come together in a flash. Serve with your favourite sauces and condiments for quick energy boost in the morning.
This recipe is from our Autumn Slimdown Plan
- Recipe makes: 2 servings
- Prep time:
5 mins - Cook time: 20 mins
- Calories: 187
per serving
Ingredients
- 4 Eggs/224g Eggs, Medium, Average, Weight with Shell
- 1fl oz/30ml Milk, Semi Skimmed, Average
- 1 Med/123g Tomatoes, Fresh, Raw, Average
- 2 Med/30g Onions, Spring, Raw, Average
- 10 Sprays/2ml Oil, Olive, Spray, Average
Method
Heat the oven to 160C/gas mark 3.Finely chop one medium tomato and twi spring onions. Beat together 4 medium eggs and a splash of semi skimmed milk.
Add the tomato and onion to the egg.
Spray a muffin tray with oil and divide the mixture between 4 and bake for 15-20 mins, until cooked through.
| Calories (kcal) | 187 |
| Carbohydrate (g) | 4.5 |
| Fat (g) | 12.1 |
| Protein (g) | 15.4 |
| Fibre (g) | 1.0 |
| Alcohol (g) | 0.0 |
| Fruit & Veg | 1.0 |
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