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Breakfast
Veggie egg muffins (meal prep)
Prep on Sunday, eat all week. High protein and free from unnecessary carbs.
Prep time
30 min
Servings
2
Difficulty
medium
Calories
330 kcal
Nutrition facts
- Calories
- 330 kcal
- Protein
- 26 g
- Carbs
- 6 g
- Fat
- 23 g
- Fiber
- 2 g
For 2 servings
Ingredients
- 6Eggs
- 1 pepperRed bell pepper, thinly sliced
- ½ zucchiniZucchini, grated
- 50gGrated cheese
- Salt, pepper, paprika, herbs
Steps
- 1
Preheat the oven to 180°C (350°F). Grease a muffin tin.
- 2
Divide the vegetables among the muffin cups.
- 3
Beat the eggs, season, and pour over the vegetables. Sprinkle with cheese.
- 4
Bake for 20 min. Keeps for 4 days in the fridge.
Tags
meal prepgluten-freeketo-friendlyweekday meal