Spicy Egg Muffins
These egg muffins are a great breakfast to make ahead of time as they can be kept in the fridge for up to 5 days and enjoyed hot or cold.
High protein and the perfect post workout snack!
Makes approx 12
Prep Time: 5 minutes
Cook Time: 20 minutes
6 Large Eggs
Chosen Vegetables – we used chopped tomatoes and red/green peppers
Preheat oven to 180°C. Lightly spray a 12-cup muffin tin with nonstick oil spray or line with paper cake cases
In a large bowl, whisk together eggs , milk and chosen vegetables and add the spice
Add the egg mixture halfway up into each tin of a greased muffin tin or cases
Bake for 20 minutes
Remove from oven and leave to cool for 10 minutes before removing from tray or cases
Serve or store in an airtight container in the fridge for up to 5 days. Enjoy hot or cold