breakfastsnackPregnancy

Egg and Vegetable Muffin Cups

Name: Egg and Vegetable Muffin Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: international
Ingredients: 6 pcs Eggs; 60 g Spinach; 60 g Bell pepper; 60 g Cherry tomatoes; 40 g Cheese; 1 pinch Salt and pepper

Baked egg cups with mixed vegetables — protein-packed, meal-preppable, and perfect for busy pregnant women.

Total Time

30 min

Prep

10 min

Cook

20 min

Servings

Cuisine

International

120kcal

Calories

10g

Protein

Carbs

Fat

Fiber

Download Recipe

How to Make It

1
Grease a 6-cup muffin tin. Divide vegetables among cups.
2
Whisk eggs with salt, pepper, and cheese. Pour over vegetables.
3
Bake at 180°C for 18-20 minutes until set and golden.
4
Cool slightly before removing. Store refrigerated for up to 3 days.
Tip: Make a batch on Sunday and reheat for quick weekday breakfasts.

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