Garlic Mushroom Breakfast Muffins
An easy, high protein and delicious start to the day
Servings: 6 muffins
Calories: 66kcal
Ingredients
- 6 eggs
- 1/4 cup sliced brown mushrooms
- 1/4 cup diced red capsicum
- 1 tbsp flat-leaf parsley
- 1/3 tsp minced garlic
Instructions
- Preheat the oven to 180 degrees.
- Spray 6 cups of a muffin tin with cooking oil spray.
- Whisk the eggs in a large bowl until the yolk and white are blended. Add the mushroom, capsicum, parsley and garlic and stir to combine.
- Divide the egg mixture evenly among the muffin cups and bake for 15-18 minutes or until eggs are set.
- Serve immediately or store in the refrigerator for 3-4 days or in the freezer for up to 2 months.
Notes
- This is a great way to use dying vegies you have in the fridge. Try roast pumpkin or sweet potato, capsicum, fresh herbs or a few chopped tomatoes. Also experiment with the types of protein and cheese you use to alter the flavour - smoked salmon and feta is a great one!
- These are not suitable for a puree diet.
- Boost the protein further by adding some clear protein powder at the last minute before baking.
Nutrition
Calories: 66kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 488IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg
