Italian Style Spinach Egg Muffins

Hot or cold, for a meal, lunchbox or snack, you choose! These are taking plain egg muffins to the next level yum!

Tip: The macros have been worked out on the ingredients we used but you can change them to suit what you have on hand.
Hint: If dairy is not an issue some feta or goat's cheese is great in these.

Prep time: 10 mins
Cook time: 15 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 cup (20g) baby spinach

1 long green shallot/scallion, sliced

1/2 long red chilli, sliced

1/8 capsicum (15g), diced

3 kalamata olives, pitted and sliced (6g)

2 free range eggs (52g each)

1/4 teaspoon of dried Italian herbs

1 teaspoon of savoury yeast flakes

1/4 teaspoon of sea salt

1 pinch of fresh cracked black pepper

Method

Pre-heat the oven to 170°C/340°C/Gas 4, and grease 3 holes of a muffin tin with a little coconut oil.

Line those 3 muffin cups with spinach leaves, overlapping to create a lining.

Add the shallots, chilli, capsicum, olives and goat’s cheese evenly between the 3 muffin cups.

Whisk together the 2 eggs and add the herbs, nutritional yeast, salt & pepper. Pour the egg mixture evenly between the 3 cups and place in the oven.

Cook for 12-15 minutes or until cooked through. Serve hot, warm or cold.

Calories: 150
Protein: 12.6
Carbs: 1.6
Fibre: 1.3
Fat: 11.2

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