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
