Veggie egg muffins with MEALUP Cheddar
Jump to recipeVeggie egg muffins bake in 20 minutes and give you 35 g of protein per serving, with MEALUP Cheddar sprinkled on the moment they leave the oven. Bake one batch and breakfast is ready for three mornings.
The bell pepper, spinach and onion get a quick sauté before they go into the beaten eggs, so they don't release water in the oven. The muffin pan makes even portions that are easy to grab on the go.
MEALUP Cheddar goes on as soon as the muffins come out of the oven, while they're still warm. The heat helps the cheddar flavor coat the top of every muffin.
The recipe
Ingredients
Serves 3
Preparation
- Preheat the ovenPreheat the oven to 180°C. Grease the muffin pan with a little oil.
- Chop the vegetablesFinely dice the bell pepper and onion. Roughly chop the spinach.
- Sauté brieflySauté the pepper and onion in a frying pan for 3 minutes, until soft. Add the spinach, let it wilt, then take the pan off the heat.
- Beat the eggsIn a bowl, beat the eggs with the milk, salt and black pepper.
- CombineAdd the sautéed vegetables to the beaten eggs and stir.
- Fill the panDivide the mixture among 6 cups of the muffin pan, filling them almost to the top.
- BakeBake for 15 to 18 minutes, until the muffins are set and slightly puffed.
- Sprinkle and serveAs soon as the muffins come out of the oven, sprinkle them with 3 servings (90 g) of MEALUP Cheddar, 1 serving (30 g) per person. Let them cool for 2 minutes, then serve.
Tips
- The muffins keep in the fridge for up to 3 days in a closed container.
- For breakfast on the go, wrap 2 muffins in a napkin and take them with you.
- Add chopped ham or bacon to the vegetable mixture for a bolder flavor.
MEALUP Cheddar goes on as soon as the muffins come out of the oven, while they're still warm. It melts slightly into the surface and gives every bite a cheddar flavor.
Protein is calculated from USDA FoodData Central and the MEALUP label (20 g in 1 serving).
