Baked Vegetable Egg Muffins

Contains 220 kcal and 17g of protein per serving; the high protein content promotes long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (3 servings), not per serving.

• 6 eggs · 430 kcal in the whole recipe
• 1 small zucchini, grated · 26 kcal in the whole recipe
• 1 red bell pepper · 28 kcal in the whole recipe
• 40g grated kashar cheese · 152 kcal in the whole recipe
• 50ml milk · 24 kcal in the whole recipe
• Salt and black pepper

Method

1. Preheat your oven to 180°C and lightly grease the muffin tin to prevent sticking (required equipment: muffin tin, oven, mixing bowl, whisk).

   

2. Grate the zucchini using the fine side of a grater and squeeze out all the excess water with your hands.

   

3. Remove the seeds from the red bell pepper and chop it into small cubes with a knife.

   

4. In a large bowl, whisk the 6 eggs and 50 ml of milk together until the yolks and whites are fully combined.

   

5. Add the prepared zucchini, chopped pepper, and 40g of shredded cheese to the egg mixture.

   

6. Add salt and pepper to taste, then stir the ingredients together with a spoon.

   

7. Divide the mixture equally into the muffin tin cups.

   

8. Place the tin on the middle rack of the oven and bake for 20-25 minutes.

   

9. The muffins are ready when the tops are golden brown and a toothpick inserted into the center comes out clean.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.