Garlic Mushroom Breakfast Muffins
An easy, high protein and delicious start to the day
Total Time35 minutes mins
Course: Main Course, Snack
Keyword: Vegetarian
Servings: 6 muffins
Calories: 66kcal
- 6 eggs
- 1/4 cup sliced brown mushrooms
- 1/4 cup diced red capsicum
- 1 tbsp flat-leaf parsley
- 1/3 tsp minced garlic
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.
- 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.
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