Cheesy Egg Muffins

IngredientsQtyProteinFatCHO
Eggs, large - 10
10
63
53
6
Spinach - 2 cups chopped
2 cups
2
0
1
Parmesan fresh, grated - 1 cup
110g
40
30
3.5
Fetta, firm style - 50g
50g
9
12
0
Salt to taste ~ 1 teaspoon
1 tsp
0
0
0
Italian herbs, dried - 1/2 teaspoon
1/2 tsp
0
0
0
Pepper to taste
n/a
0
0
0

Total per serve

0 0 0

Serving Suggestions

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IngredientQtyProteinFatCHO
Green salad leaves with vinaigrette - 2 cups
2 cups
1
5
1
Mushrooms (1 cup) fried in 2 tsp butter
100g
3
10
3

Serving Suggestion Totals

0 0 0

Meal + Serving Suggestions Total

0 0 0

Serves - 6 (2 muffins)
per Serve - main ingredients only     225 cal   /   950 kJ

Egg muffins make a perfect grab and go breakfast. They are very adaptable, with the spinach easily substituted for another vegetable such as onion, mushrooms and/or tomato. If you don't have any feta or parmesan, but have plenty of cheddar on hand, use that instead. 
 

  • Preheat oven to 200 degrees. Line a 12 hole muffin pan with paper or silicon liners. Or grease with butter.
  • In a large mixing bowl whisk eggs with salt and black pepper. Whisk in Italian herbs until combined.
  • Stir in spinach and cheese (keep some parmesan to sprinkle on top).
  • Divide mixture evenly into muffin cups filling each about 2/3 full.
  • Sprinkle with the reserved parmesan.
  • Bake in preheated oven for 12-15 minutes, or until set.


 

  • Prep time - 20mins
  • Cooking time - 20mins
  • Serves - 6

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