Recipes
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Savoury Egg-White Muffins

Protein-packed baked egg muffins loaded with veg — grab-and-go breakfast without the pastry or fry-up.

Ingredients

  • 8 eggs (or 6 eggs + 4 whites)
  • 1 cup spinach, chopped
  • ½ red pepper, diced
  • 4 cherry tomatoes, chopped
  • ¼ cup grated cheese
  • Salt & pepper
  • Olive oil spray

Method

  1. 1

    Preheat the oven to 180°C (350°F) and oil a muffin tin.

  2. 2

    Whisk the eggs with seasoning.

  3. 3

    Divide the veg and cheese between the cups, then pour over the egg.

  4. 4

    Bake 18–20 minutes until set.

  5. 5

    Cool a few minutes and turn out.

Swaps & variations

  • Add mushrooms or lean ham
  • Dairy-free: skip the cheese
  • Swap in any veg you have

Storing & freezing

Fridge up to 4 days; freeze 2 months.

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