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Egg Muffins

Written by Anri van der Merwe (Health & Fitness Consultant at The Weight Control Clinic, owner of PlayFunFitness)

Egg muffinsIdeal for breakfast or a light lunch with salad/stir fry. This recipe is perfect if you don’t have a lot of time, you can make 12 muffins and keep it for a week – one meal sorted for 6 days! No more excuses! You can get creative here when you are on your second phase of the eating plan, you can add many ingredients, based on your calorie intake. It is super tasty, quick, easy and it feels like you are eating a savory muffin. 

Cal: +/-  (170/serving)

Serving Size: 6 portions (1 portion = 2 muffins)

You need:

  • 12x muffin pan
  • 7x eggs
  • Milk
  • 180g cheese (any type) – 15g per muffin
  • 1 cup grated baby marrows
  • Herbs & spices to taste

Method:

  • Grease muffin pan
  • Whisk the 7 eggs in a mixing bowl, add a little bit of milk
  • Add herbs & spices to the mixture
  • Add a little bit the baby marrow to each muffin pan hole
  • Divide the mixture between the 12 muffin holes (don’t fill it all the way up, because it will boil over, fill each muffin hole only ¾ full)
  • Add 30g grated cheese as topping on each muffin
  • Bake in oven at 180°C for 20 – 30 min (use a knife to determine if the muffin is cooked throughout
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