Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Egg Muffins

Monday, October 21, 2019
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Portions
6
Ingredients
or2 large spring onions, finely chopped (50 g)
or150 grams of bacon, chopped
or12 eggs (600 g)
or2 tbsp basil pesto
or175 grams of Grated Cheese
Preparation
1.
Preheat the oven to 175°C
2.
Line a muffin tin with non-stick, insertable baking cups or grease a silicone muffin tin with butter
3.
Add spring onion and bacon to the bottom of the tin.
4.
Whisk eggs together with pesto, salt and pepper. Add the cheese and stir.
5.
Pour the batter on top of the spring onion and bacon.
6.
Bake for 15–20 minutes, depending on the size of the muffin tin.
7.
TIP: Prepare a big batch and store in the refrigerator for 3-4 days or freeze them.
8.
TIP: Prepare a big batch and store in the refrigerator for 3-4 days or freeze them.
Nutritional information
Per 100 gPer portion (169 g)% DRI
Energy190 kcal322 kcal16 %
Fat13 g22 g34 %
Fatty acids, total saturated6 g10 g51 %
Cholesterol230 mg389 mg130 %
Sodium300 mg508 mg21 %
Carbohydrate1 g2 g1 %
Sugars1 g1 gremove
Fiber0 g0 g1 %
Protein16 g28 gremove