Egg lovers will definitely enjoy this quick variation! Super easy breakfast or snack option for you...and it's my spin on the traditional egg muffins. The best part is you can efficiently pre-make those and then stick them in the fridge! These are great cold or hot, just drizzle your favorite hot sauce over them and ENJOY!
- 1.2oz broccoli, finely chopped
- 2.1oz spinach, finely chopped
- 2.1oz feta, crumbled
- 1.7oz ham, finely chopped
- 6 eggs
- Salt & cracked pepper
Preheat oven to 180C/350°F/Gas 4. Lightly spray a 6-cup muffin tin with olive oil cooking spray.
Divide broccoli, spinach, feta and ham evenly between six muffin cups.
In a medium-sized bowl, whisk the egg.
Pour the egg mix evenly into each cup and season with salt & pepper.
Place in the oven and cook for 15 minutes or until eggs have set.
Serve straight away, or refrigerate in an airtight container for up to 4 days.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.