Chef Yollly
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Egg Muffins with Spinach and Mozzarella
Baking · 25 min
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5
steps
7
ingredients
2
likes
Egg Muffins with Spinach and Mozzarella
Baking · 25 min
2 likes
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
Tender baked egg muffins are a great option for those who appreciate light and protein-rich breakfasts. They can be prepared in advance and simply reheated in the morning.
Ingredients
7 ingredients
Servings
1
175 kcal
Calories
13 g
Protein
12 g
Fat
4 g
Carbs
salt
2 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
eggs
150 g
155 kcal · 12.6g protein · 10.6g fat · 1.1g carbs · per 100g
spinach
60 g
23 kcal · 2.9g protein · 0.4g fat · 3.6g carbs · per 100g
bell pepper
40 g
31 kcal · 1g protein · 0.3g fat · 6g carbs · per 100g
mozzarella
40 g
280 kcal · 22g protein · 17g fat · 2.2g carbs · per 100g
dried garlic
1 g
149 kcal · 6.4g protein · 0.5g fat · 33.1g carbs · per 100g
pepper
0.5 g
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
Instructions
5 steps
Step 1
2 ingredients
Beat the eggs with salt.
salt
eggs
Step 2
3 ingredients
Add chopped spinach, bell pepper, and grated cheese.
spinach
bell pepper
mozzarella
Step 3
2 ingredients
Mix and season with spices.
dried garlic
pepper
Step 4
Pour into muffin molds.
Step 5
Bake for 18–20 minutes at 180°C.
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