Egg and Vegetable Muffins
Eggs baked in a muffin tin with spinach, bell pepper, cherry tomatoes and herbs, without cheese or flour – warm or cold, makes 12.
- 40 min
- 63 kcal / serving
- easy
- vegetarian
- Protein
- 5.1 g
- Fat
- 4 g
- Carbs
- 1.4 g
Contains: egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 8 eggs
- 100 g baby spinach
- 1 red bell pepper
- 100 g cherry tomatoes
- 2 spring onions
- 1/4 bunch flat-leaf parsley, chopped
- 1/4 bunch chives, chopped
- 1/2 tsp sweet paprika
- 1/2 tsp salt
- Pepper
- 1 tsp rapeseed oil (for the tin)
Method
- Preheat the oven to 180 °C (top and bottom heat). Brush the holes of a 12-hole muffin tin with the oil; silicone moulds work too, whereas egg tends to stick to paper cases.
- Finely dice the bell pepper, slice the spring onions into thin rings, quarter the cherry tomatoes and roughly chop the spinach.
- Divide the vegetables, parsley and chives evenly between the holes.
- Whisk the eggs with the paprika, salt and pepper and pour over the vegetables so that the holes are about three quarters full.
- Bake for 20–22 minutes until the eggs are completely set. Leave to rest for 5 minutes, then loosen from the edges with a knife.
- Eat warm or cold. The muffins keep for 3 days in the fridge; reheat for about 30 seconds in the microwave.
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