Egg Muffins with Cheese, Spinach and Bell Pepper
Small egg muffins with cheese, spinach and bell pepper are practical, warm and easy to bring along. This recipe for egg muffins with cheese, spinach and bell pe…
Ingredienser
Instructions
Set the oven to 180 degrees top and bottom heat.
Grease muffin tins well with butter.
Coarsely chop the spinach.
Cut the bell pepper into small cubes.
Distribute spinach and bell pepper evenly in the muffin tins.
Lightly whisk the eggs with salt and pepper until smooth.
Stir in half of the cheese.
Pour the egg mixture over the vegetables in the tins, filling them almost to the top.
Top with the remaining cheese.
Bake in the middle of the oven for 18 to 22 minutes, until the egg mixture has set and the surface is lightly golden.
Let the muffins cool for a few minutes before removing them from the tins.
Nutrition per serving
Energi ca. 318 kcal
Protein 25.3 g
Fett 22.4 g
Karbohydrater 2.9 g
Fiber 0.7 g
Sukker 1.1 g
Salt 0.5 g
Tips & tricks
Grease the tins well or use silicone molds. This helps the egg muffins release more easily and gives neater edges.
Did you know?
Egg muffins are practical because the egg mixture sets in individual molds and can be eaten both warm and cold. Spinach and bell pepper add color, while cheese gives richness and mild flavor. They work well for packed lunches because they hold their shape better than a regular omelette.
