Beetroot, Broc and Cheese Egg Muffins

Today is Breakfast for lunch kinna day. It has been so super busy and I’m always thinking of something quick, easy, yet nutritious and low carb to eat. Too much to ask for? But these Egg Muffins fit in just right

These Breakfast/Lunch muffins are great because:
– Super Easy and quick
– Pantry Friendly
– So versatile, you can use any veggies/protien of your choice
– Stores really well
– Low Carb

I’ve used Red Onions, Broccoli bits, Beetroot bits and three cheese for these muffins and they’re delightful! So satisfying

Have you tried egg muffins? Let’s make them

For 6 muffins you’ll need:

6 medium eggs – beaten with salt, pepper and seasoning to taste

1 cup steamed broccoli bits

½ cup finely chopped onion

1/4th cup finely chopped beetroot bits

Shredded 3 cheese blend

Instructions:

Preheat the oven to 350F

In a non stick/silicon muffin tray, add broccoli bits and onion in all the muffin sections

Now carefully pour the egg batter equally in all the sections, not to the brim

Add beetroot bits and cheese. Should look something like this

Bake at 350F for 20-22 mins

Post bake, let cool for about 3-5 mins and using a knife, free from sides. Enjoy your easy peasy, nutrition dense Breakfast/lunch

Published by thekaritales

Self taught homecook, foodstylist, recipe developer, foodie, explorer and a media professional

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