High Protein Egg Muffins

Calories/Macros: 582 kcal 63g Protein 15g Carbohydrate 30g Fat Ingredients: 3 large eggs 100g cooked chicken breast, shredded or diced 50g bell pepper, dices 50g spinach, chopped 50g reduced-fat cheese, shredded Method: - Preheat your oven to 180°C (350°F) and lightly grease a muffin tin with low-calorie cooking spray. - In a mixing bowl, crack the eggs and whisk until well beaten. Season with salt and pepper to taste. - Stir in the cooked chicken breast, diced bell pepper, chopped spinach, and shredded cheese until evenly combined. - Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. - Bake in the preheated oven for 15-20 minutes, or until the egg muffins are set and lightly golden on top. - Once cooked, remove the muffin tin from the oven and let it cool for a few minutes before removing the muffins. - Enjoy! Customisation Ideas: - If you don’t have much fat to play with in your macros, either leave out the cheese or use egg whites rather than whole eggs. - Try making the muffins in bulk at the weekend so you have breakfasts for the week!