Breakfast · Medium
Protein Oat Egg Muffins with Spinach
Four portions of baked oat-and-egg muffins with spinach, pepper and Parmesan.
- Protein
- 26g
- Energy
- 288 kcal
- Carbs
- 21g
- Fat
- 11g
- Time
- 37 min
- Serves
- 4
HalalVegetarian
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Ingredients
Measured for 4 servings.
- 240 gEgg
- 380 gEgg White
- 100 gOats
- 120 gSpinach
- 100 gBell Pepper
- 40 gParmesan
Make it
Method
Heat oven to 180°C. Finely chop spinach and pepper; lightly crush 100 g oats. Whisk 240 g whole egg with 380 g egg whites.
Fold vegetables, oats and 40 g Parmesan into the eggs. Divide among nonstick or silicone muffin cups, leaving space for expansion; no extra oil is counted.
Bake about 18–22 minutes until centres are set, not wet. Cool briefly before removing; divide all muffins into four portions.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 26g
- Carbs
- 21g
- Fat
- 11g
- Energy
- 288 kcal
