Low Carb Breakfast Egg Muffins (25 Minutes, Vegetarian)
- 12 slot muffin tin
- Muffin cups or baking paper (only if you don’t have a nonstick muffin tin)
- 1 bell pepper, red
- 2 spring onions
- 6 eggs
- 1 handful spinach (or any green leaves)
- ½ cup cheddar cheese (grated; other cheese is fine too)
- 1 tsp salt
- 4–5 splashes hot sauce (or 1 tsp curry powder)
Preheat the oven to 200°C/ 390°F.
Wash and dice the bell pepper and onions. and put them in a large mixing bowl.
Wash the spinach, lightly chop it and add it to the bowl as well.
Add the eggs and salt. Mix well. Pro tip – crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
Mix in the cheese to the batter.
Add some hot sauce or curry powder.
Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups – definitely saves time on doing the washing up 😉
Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.
COOKING TIME: How do you like your eggs? Rather soft? Stick to 20 minutes baking time. If you like them well done, almost crunchy, go for 25 minutes! But note: the longer you bake them the more easily they stick to the tin!