Veggie Egg Muffins

~Low in carbs~

Why You’ll Love This Recipe

• Each serving delivers a solid 25 g of protein, keeping you full and energized.
• Great for anyone looking for a lighter, balanced breakfast – low in carbs!
• Make a batch ahead of time and enjoy them throughout the week.
• Swap in your favorite vegetables or cheeses to suit your taste and diet.
• Packed with spinach, spring onions, and juicy cherry tomatoes.

The Recipe

Servings: 3 muffins | Total time: 35 minutes | Difficulty: easy

Ingredients

• 6 large free-range eggs
• ½ tsp salt
• Pinch of black pepper
• 100 g (about 1½ cups) fresh spinach, finely chopped
• 4 spring onions, finely chopped
• 20 cherry tomatoes, halved
• 100 g (about 1 cup) vegan mozzarella, coarsely grated (or goat cheese if you include dairy)
• Olive oil or coconut oil, for greasing

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a bowl, whisk together the eggs, salt, and black pepper.
3. Lightly grease a muffin tin with olive oil or coconut oil.
4. Distribute the spinach, spring onions, and cherry tomatoes evenly into the muffin cups, filling them halfway.
5. Pour the egg mixture over the vegetables, leaving a little space at the top.
6. Sprinkle the cheese on top.
7. Bake for about 25 minutes, or until set and golden.
8. Let cool slightly, then run a knife around the edges to release the muffins.

Serving Suggestion

Enjoy warm, or store in the fridge for a quick grab-and-go breakfast. For a more filling meal, serve with avocado and fresh vegetables.