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Easy Egg Muffins

These are one of my favourite snacks and will last 2-3 days, also great if you have slept in and need to grab something from the fridge quickly.

 

INGREDIENTS:

Oil Spray

400ml egg whites

Pinch of salt.

 

Filling:

Your options are endless really

Feta & Pepper

Ham and cheese

Spinach cheese and tomato

Mushroom & Red peppers 

remove the tomato seeds before to prevent sogginess.

 

My fav:

½ red pepper

30g of feta

 

DIRECTIONS:

  1. Preheat oven – 180degrees
  2. Either use egg muffin cases or a muffin tin & lightly brush them with the coconut oil to prevent sticking.
  3. In a large bowl whisk together the eggs, whites water and salt.
  4. Add egg mix half way to each case.
  5. Add your filling of choice
  6. Note: The muffins puff up while they cooking. Fill them 3/4 of the way up to prevent overflow.
  7. Bake for 20 mins
  8. Let cool for at least 10 min before removing them from the case.
  9. Pack them in airtight containers and pop them in the fridge for up to 3 days. You can reheat in the micro for roughly 15 seconds.

 

NOTES:

Cals: 40
Carbs: 1g Fat: 1.4g Protein: 5g.

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