Egg veggie muffins
CSIRO Total Wellbeing Diet
Breakfast & Brunch
2 peopleServes
2
2
- Eggs, raw, 4 extra large egg(s)
- Milk, low-fat, 3 tablespoon(s)
- Cheddar cheese, reduced-fat (15% fat), 4 tablespoon(s) (shredded)
- Pepper, any type, ground, 3 pinch(es)
- Spring onion, 1 medium onion(s), finley chopped
- Red capsicum, ½ capsicum(s), chopped
- Broccoli, ½ cup(s), chopped into small pieces
Method
Preheat the oven to 180°C. Line four holes of a muffin pan with muffin tin liners, or use a silicon muffin tray.
In a medium bowl, whisk the eggs, milk, cheese and pepper.
Divide the vegetables evenly between the four muffin holes. Pour in the egg mixture to evenly cover the vegetables. Bake for 18 to 20 minutes.
Makes 4 egg muffins. One serving is 2 muffins.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 0 |
| Vegetables | 0.9 |
| Fruit | 0 |
| Dairy | 0.5 |
| Healthy Fats & Oils | 0 |
| Indulgences | 0 |
| Calories | 261 |
| Protein | 22.9 g |
| Total fat | 15.9 g |
| - Saturated fat | 6.4 g |
| Total carbohydrates | 5.5 g |
| - Total sugars | 5.5 g |
| Fibre | 2.6 g |
| Sodium | 213 mg |