Camaleo← Recipes
Egg and vegetable muffins
They keep four days in the fridge and reheat in 30 seconds: a weekday breakfast already made.
Breakfast · 3 servings · Prep time 30 min
Per serving
Calories240kcal
Protein19g
Carbs6g
Fat16g
Ingredients
- 6 pieceEggs
- 1 pieceBell peppers
- 100 gSpinach
- 40 gGrated cheese
- 30 gSpring onions
- 50 mlMilk
Method
- Heat the oven to 180 °C and lightly oil six muffin cups.
- Divide the finely diced pepper, chopped spinach and spring onion between the cups.
- Beat the eggs with the milk, season, and pour over the vegetables. Sprinkle with cheese.
- Bake for 20 minutes, until puffed and firm in the centre.
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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.