These are a great as either part of a healthy breakfast or as a healthy snack
(makes 6 muffins)
Ingredients
- 3 eggs
- milk (+/- 1 and a half cups
- vegetables of choice, chopped (peppers, mushrooms, tomato…)
- protein of choice, chopped (tuna, ham, salami, chicken)
- dairy protein – optional (grated cheese, feta)
- seasoning of choice
Method
- Grease a muffin pan with a non-stick spray (silicone muffin pans work well).
- Beat the eggs and milk together and season
- Fill the muffin cups with vegetable and protein fillings
- Pour over egg & milk mixture (3/4 full) and bake for about 40 minutes.
- They rise beautifully but will sink once removed from the oven.
- Ready to eat warm or refrigerate and eat cold (or reheated)