Vegetable Packed Egg Muffin

Egg muffins are a great way to have a protein-packed snack on the go. No need to heat up. These muffins can be frozen or stored in the fridge for up to a week.

Ingredients

1 tbsp Olive oil
8 strips streaky bacon (1 per muffin)
1 cup Mushrooms, sliced
1⁄2 cup broccoli, chopped
1 cup baby spinach, chopped
8 large eggs, whisked
3 tbsp Butter
1 tsp Sea salt
1⁄4 tsp Black pepper

You can use any leftover vegetables you have in the fridge, chopped finally.

Method

Directions

1. Preheat oven to 400°F (200°C).
2. Generously coat a 12-cup standard muffin tin with olive
   oil, or use muffin cases.
3. Place the bacon in the bottom of the muffin tin.

4. Divide the mushrooms, onion, and spinach evenly
   between the muffin wells. Pour the egg, butter, salt, and pepper into a
   medium bowl and whisk until the eggs are completely
   incorporated. Pour into the muffin tray or patties, filling each 1⁄2 to
   3⁄4 full.
5. Bake until the eggs are set and lightly browned around
   the edges (12 to 14 minutes). Place the pan on a wire
   rack and let cool for 2 to 3 minutes. If the mixture has
   been cooked directly in the muffin tin, run a butter
   knife around each cup to loosen the muffins before
   removing them from the pan.
6. Serve warm, or cool completely on a wire rack before
   refrigerating or freezing.