Recipes
Egg muffins for the week
Egg muffins for the week has about 205 kcal and 21 g of protein per serving, takes 30 minutes and serves 4. A week of grab-and-go breakfasts from one muffin tin.
| Per serving | |
|---|---|
| Calories | 205 kcal |
| Protein | 21 g |
| Carbs | 5 g |
| Fat | 11 g |
| Time | 30 minutes |
| Serves | 4 |
Ingredients
- 6 eggs
- 300 g egg whites
- 100 g spinach
- 150 g bell pepper
- 60 g feta
- Salt, pepper
Steps
- Heat the oven to 180°C. Oil a 12-hole muffin tin.
- Chop the vegetables and divide them, with the feta, between the holes.
- Whisk the eggs, whites and seasoning, and pour them over.
- Bake for 20 minutes, until set. Three muffins make a serving.
Make it a block
They keep four days in the fridge and take a minute in the microwave. Add it to your week in Cutline: one click and the time is blocked.
*Calories and macros are approximate: calculated from standard values per 100 g (USDA FoodData Central) for the ingredients as listed. Brands differ.*
Put it in your week
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