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Garlic Mushroom Breakfast Muffins

An easy, high protein and delicious start to the day
Total Time35 minutes
Course: Main Course, Snack
Keyword: Vegetarian
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