|15 min||30 min||6|
|4 medium egg||Egg|
|4 egg white||Egg white (or 4 whole eggs)|
|1/4 cup||Partly skimmed milk, 2% M.F. (or almond milk - dairy free)|
|1/2 cup||Spinach (fresh; roughly chopped)|
|1/4 cup||Broccoli, raw (cooked & finely chopped)|
|1/4 cup chopped||Red bell pepper|
|1/2 tsp||Sea salt|
|1/2 tsp||Black pepper|
|1/2 cup shredded||Mozzarella cheese (omit for dairy free or use vegan cheddar- daiya)|
|1/4 cup||Chives (chopped)|
|6 muffin||English muffin, whole-wheat (split & toasted)|
1. Preheat oven to 350°F. Lightly grease a six-cup jumbo muffin tin, or line with silicone muffin liners.
2. Meanwhile, in a large mixing bowl, whisk together the eggs, egg whites and milk. Add the vegetables, salt and pepper. Pour into the prepared muffin tin, then finish with a sprinkle of chives.
3. Bake in preheated oven for 25-30 minutes, or until the eggs are lightly puffed and set in the centre. Let cool in pan for 10 minutes, then gently slide out with a butter knife and divide into zip-top bags for the week.
4. To reheat, microwave for 1 minute on High or until warmed through, then sandwich between the toasted English muffin halves and devour.
As long as you’ve got 1/2 cup green, 1 cup cooked veggies (or 1 cup cooked vegetables and ¾ cup diced cooked meat), ½ cup grated or crumbled cheese, and ½ cup chopped fresh herbs, you’re all set for a tasty breakfast treat!
are a great source of protein and contain important B vitamins!