A light, protein‑packed breakfast made with eggs, spinach, tomato and cheese. Fluffy, simple and ready in minutes — ideal for busy mornings or meal prep.
Prep time: 10 mins Cook time: 15 mins Serves: 1–2
Ingredients
- 2 whole eggs
- 30 g baby spinach, chopped
- 20 g cherry tomatoes, diced
- 20 g shredded cheese (cheddar or mozzarella)
- 10 g diced onion
- Salt and pepper
- Olive oil spray
- Optional: chilli flakes, fresh herbs
Method
- Preheat oven to 180°C.
- Lightly spray a muffin tray with olive oil.
- Whisk eggs in a bowl.
- Add spinach, tomato, onion and cheese.
- Season with salt, pepper and optional chilli flakes.
- Pour mixture evenly into 3–4 muffin cups.
- Bake for 12–15 minutes until firm and lightly golden.
Notes
- Use high‑protein cheese for extra fullness.
- Add mushrooms or capsicum for more vegetables.
- Great as a grab‑and‑go breakfast or snack.
CLICK TO DOWNLOAD BREAKFAST MUFFINS RECIPE
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