Socks that I like need to be soft.

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Pepper & Spinach Egg Muffins

These red pepper & spinach egg muffins are a low-carb, high-protein and gluten-free meal prep idea that store well in the fridge for grab- and go breakfasts all week long.

• Prep Time: 10 minutes

Cook Time: 20 minutes Total Time: 30 minutes

Yield: 12 servings

Category: Breakfast

Ingredients

12 eggs

1 red bell pepper, diced 1 cup spinach, chopped

50 grams cheddar, grated

1/4 teaspoon sea salt 1/8 teaspoon black pepper Butter or olive oil, for greasing

Instructions

1. Preheat oven to 350°F and grease a 12 cup muffin pan (If you have a silicone muffin pan I would suggest using it as it easier to remove the muffins.) 2. In a large bowl, whisk together eggs and season with salt and pepper. Add chopped bell pepper and spinach, and whisk to combine. 3. Divide egg mixture evenly across the muffin tins, filling them halfway, and sprinkle with cheese.

4. Transfer the muffin pan to the oven and bake for 17-20 minutes until the centre of each muffin is set.

5. Once cooked, serve immediately or store in an airtight container in the fridge for up to 5 days.

Nutrition

Serving Size: 1 muffin Calories: 101 calories Sugar: 1 gram Fat: 7 grams Carbohydrates: 1 gram

Protein: / 7 grams