Vegetarian Breakfast Egg Muffins – a delicious recipe with Red Bell Pepper, Spring Onions, Tomatoes, Chopped Spinach, Eggs, Salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 200u00b0C (390u00b0F).
2
Wash and dice pepper, onions, tomatoes, and spinach and put them in a large mixing bowl. Add eggs and salt and mix well. (Pro tip: Crack the eggs separately before adding. That way if you get a dodgy one, it won't ruin the whole meal.) If desired, add some hot sauce, curry powder, whatever you like. Hot sauce is great!
3
Grease the muffin tin with oil and kitchen paper/baking brush. Pour the egg mixture evenly into the muffin wells. (If you think they might still stick to the pan, use some muffin cups or cut out some baking paper and to use as cups. Definitely saves time washing up.)
4
If you're so inclined, layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter. Pop the tray into the oven for 15-18 minutes or until tops are firm to the touch.
5
Bon appetit!
332
kcal
Calories
20
g
Fat
14
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 whole Red Bell Pepper, 3 whole Spring Onions, 4 whole Cherry Tomatoes, 1 cup Chopped Spinach, and more.
Yes, Vegetarian Breakfast Egg Muffins falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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