Egg Muffin Cups

10/03/2021

Yields12 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 12 slices of wholemeal bread, crust removed
 ½ cup reduced-fat cheese, grated
 1 cup spinach, roughly chopped
 1 tomato, diced
 1 tbsp parsley, chopped
 8 eggs, lightly beaten
 ½ cup reduced-fat milk

Method

1

Pre heat oven to 180°C.

2

Lightly spray or grease a large 12-cup muffin tin.

3

Place 1 slice of bread in each muffin cup and squash it down slightly.

4

In a bowl, combine cheese, spinach, tomato and parsley and mix well.

5

Distribute the mix evenly into each of the bread cups in the muffin tray.

6

In another bowl, whisk the eggs and milk together and pour mixture evenly over each cup.

7

Bake in the oven for 15-20 minutes until they are set and golden.

Variations

  • Use a variety of different ingredients for the mix, including mixed herbs, feta cheese, capsicum or any other veg.

Nutrition Facts

Serving Size 100g

Servings 12


Amount Per Serving
Calories 142
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 2.0g10%
Sodium 222mg10%
Total Carbohydrate 12.2g5%
Sugars 1.9g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 12 slices of wholemeal bread, crust removed
 ½ cup reduced-fat cheese, grated
 1 cup spinach, roughly chopped
 1 tomato, diced
 1 tbsp parsley, chopped
 8 eggs, lightly beaten
 ½ cup reduced-fat milk

Directions

1

Pre heat oven to 180°C.

2

Lightly spray or grease a large 12-cup muffin tin.

3

Place 1 slice of bread in each muffin cup and squash it down slightly.

4

In a bowl, combine cheese, spinach, tomato and parsley and mix well.

5

Distribute the mix evenly into each of the bread cups in the muffin tray.

6

In another bowl, whisk the eggs and milk together and pour mixture evenly over each cup.

7

Bake in the oven for 15-20 minutes until they are set and golden.

Egg Muffin Cups