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Low Carb Breakfast Egg Muffins (25 Minutes, Vegetarian)

Course: Breakfast, Lunch, Oven recipes
Cuisine: Vegetarian
Diet: Gluten Free, Low Calorie, Dairy Free, Vegetarian
Time: Max 30 min
Calories: 150 - 450 kcal
Type: meal plan recipes
Diet: gluten-free
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 (1 serving is 4 muffins)
Calories: 219kcal
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US Customary - Metric

Equipment

Ingredients

  • 1 bell pepper, red
  • 2 spring onions
  • 6 eggs
  • 1 handful spinach (or any green leaves)
  • ½ cup (100 g) cheddar cheese (grated; other cheese is fine too)
  • Salt to taste
  • 4-5 splashes hot sauce (or 1 tsp curry powder)

Instructions

  • 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 ;)
    I've found using silicon muffin cups are the best, and need no oil!
  • Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.
  • Bon Appetit!!
    4 breakfast egg muffins, spicy pepper flavour, on a grey plate, three of them are piled on each other. | Hurry The Food Up

Video

Nutrition

Calories: 219kcal | Carbohydrates: 4g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 482mg | Potassium: 303mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2925IU | Vitamin C: 56mg | Calcium: 204mg | Iron: 2mg