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Breakfast Egg Muffins

High Protein Breakfast Egg Muffins recipe from Bulk Nutrients

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

  1. Step 1: Pre-heat oven to 160 degrees.
  2. Step 2: Pre-heat hot plate medium-high heat.
  3. Step 3: Saute onion and bacon for 2-3 minutes, before adding the capsicum and cook for another 2-3 minutes.
  4. Step 4: Add the broccoli and mushroom add cook for an additional 3-4 minutes. remove from heat and stir in sundried tomato.
  5. Step 5: Combine eggs and milk and whisk to combine.
  6. 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.
  7. Step 7: Place in oven, cook for 15-20 minutes.
  8. Step 8: Remove from oven, allow to cool slightly before removing from tins and cooling completely on a wire rack.
  9. Step 9: Best stored in airtight container in the fridge up to 3 days.
Nicole is a qualified Personal Trainer and Food Scientist

Nicole Frain

A core part of the Bulk Nutrients R&D team for many years, Nicole's studies have placed her as a Food Science and Nutrition industry leader in Australia.

She's applied her learnings at the national stage for bodybuilding, and more recently competing as an international level cyclist.

More about Nicole Frain
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