Европейская cuisine
Vegetable and Egg Muffins
Baked egg muffins are a convenient snack for up to two days.
These baked vegetable and egg muffins make an easy and nutritious snack or meal prep option that can be enjoyed over the course of several days. They're perfect for those looking for a protein-rich, gluten-free breakfast or lunch idea.
Method
- 1
Whisk eggs in a bowl and season with salt.
- 2
Chop vegetables and distribute them evenly among muffin tins.
- 3
Pour whisked eggs over the vegetables and sprinkle cheese on top.
- 4
Bake at 180°C (356°F) for about 18 minutes, or until set.
FAQ
Is «Vegetable and Egg Muffins» gluten-free?
Yes. «Vegetable and Egg Muffins» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Vegetable and Egg Muffins»?
One serving has 304 kcal, 6.1 g carbs, 24.1 g protein and 20.8 g fat. The recipe makes 2 servings.
Is «Vegetable and Egg Muffins» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: low. This is not medical advice — with GDM, check with your doctor and glucose meter.