These egg muffins are a fantastic portable breakfast alternative for those on a high protein, low carb diet. Easy to make and even easier to eat! You can add any leftover vegetables, cheese, bacon… anything you fancy. I like spicing them up with a few chilli flakes.
Makes 12
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- ½ red pepper, chopped
- 2 cloves garlic, crushed
- handful cherry tomatoes, chopped
- 200g fresh spinach leave, chopped
- 6 large eggs, beaten
- salt and pepper
- Italian seasoning
Method
- Grease a silicon or metal muffin tin. I use a one cal spray.
- Put oil in a frying pan and add the onions, garlic, peppers and tomato and fry gently on the hotplate.
- Add the chopped pancetta to the pan, stir until cooked then add the chopped spinach until wilted. Remove from the heat and allow to cool.
- Add the fried onion mixture to the beaten eggs and season with pepper, salt and a small sprinkle of dried Italian seasoning. (Tip: you can use fresh or dried herbs – whatever you like).
- Fill each muffin tin with the mixture.
- Bake in the top Everhot oven at 200ºC for around 15-20 minutes. If your oven is hotter reduce the time.