Pepper & Corn Egg Cups
Serves
12
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
2.6 oz (75 g) can sweet corn, drained
2.6 oz (75 g) roasted red peppers, drained, chopped
1 oz (30 g) spinach, chopped
½ tsp ground cumin
½ tsp chili powder
8 eggs
½ tsp salt
½ tsp black pepper
1 oz (30 g) shredded cheddar cheese + 4 tbsp extra, for topping
2 oz (60 g) all-purpose flour
½ tsp baking powder
Nutrition
(Per Serving)
Calories
82
Fats
4 g
Protein
5 g
Carbs
6 g
Instructions
- Preheat the oven to 350°F (175°C). Line a 12 hole muffin pan with paper or silicone liners.
- In a large bowl, mix together the vegetables, spices, eggs, salt, black pepper, and 30 g of cheddar cheese until well combined.
- Stir in the flour and baking powder and gently stir the mixture until fully incorporated.
- Divide the mixture equally between each of the 12 muffin cases and sprinkle the remaining cheddar cheese on top. Place the pan into the pre-heated oven and bake for 20 to 25 minutes until baked through.
- Remove from the oven and serve.