Baked Egg Muffins

INGREDIENTS

• 12 large eggs

• 5-8 Tbsp cottage cheese

• 1 red capsicum chopped

• 1 cup mushrooms sliced

• 1 small onion chopped

• 1/2 cup fresh or frozen spinach (thawed)

• 1/2-1 tsp sea salt

• 1/2 tsp ground pepper

• 1 Tbsp olive oil

INSTRUCTIONS

1. Preheat: Preheat oven to 180° C

2. Spray twelve-cup muffin tin with cooking spray.

3. Place eggs into a large bowl and whisk to combine. Season with salt and pepper.

4. Sauté vegetables. Heat olive oil in fry pan. Add in chopped veggies (capsicum, onion, spinach and mushrooms) and cook for about 5-10 minutes, until they’re a little soft.

5. Add sautéed veggies into the bowl with the whisked eggs. Add in cottage cheese and mix well.

6. Pour egg mixture into muffin cups evenly.

7. Bake for 20 minutes, or until the egg cups do not wobble and an inserted stick comes out clean. Allow cups to cool and eat immediately.

NOTES

• Storage: If prepping for the week, store cooled cups in a sealed container in the fridge. When ready to eat, you can enjoy the cups cold or pop them in the microwave for 30-60 seconds to reheat.