Breakfast Egg Muffins
Makes: 12 servesCalories: 117Difficulty Level: ModeratePreparation time: 25 minutesCook time: 15 minutesTotal time: 40 minutes
Ingredients
- 6 eggs
- 55g onion - finely diced
- 50g bacon - finely diced
- 100g red capsicum - finely diced
- 70g broccoli florets - finely diced
- 50g brown mushrooms - finely diced
- 25g sundried tomato - chopped
- 4 whole eggs
- 250ml milk of choice
Instructions
- Step 1: Pre-heat oven to 160 degrees.
- Step 2: Pre-heat hot plate medium-high heat.
- Step 3: Saute onion and bacon for 2-3 minutes, before adding the capsicum and cook for another 2-3 minutes.
- Step 4: Add the broccoli and mushroom add cook for an additional 3-4 minutes. remove from heat and stir in sundried tomato.
- Step 5: Combine eggs and milk and whisk to combine.
- Step 6: Take lined or greased muffin tins, fill to 1/2 - 2/4 full with egg mix. Fill with additional 1-2 tablespoon vegetable mix and top with chopped chives.
- Step 7: Place in oven, cook for 15-20 minutes.
- Step 8: Remove from oven, allow to cool slightly before removing from tins and cooling completely on a wire rack.
- Step 9: Best stored in airtight container in the fridge up to 3 days.
Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
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