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Mexican • High protein

Vegetable egg muffins — Mexican — easy on busy nights

A simple, nourishing meal built from everyday ingredients, clear moves, and options that fit real life.

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13 minPrep
20 minCook
33 minTotal
4Serves
Vegetable egg muffins — Mexican — easy on busy nights

Serves 4

Ingredients

  • 10 large eggs
  • 1/2 cup milk
  • 1 bell pepper, finely diced
  • 2 cups chopped baby spinach
  • 1 tbsp avocado oil
  • 1 lime, zest and juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Fine salt and black pepper, to taste
  • Fresh herbs or lemon wedges, to serve

5 steps

Method

  1. Heat the oven to 400°F (200°C) and lightly oil the baking dish or pan.
  2. Prepare the main ingredients as listed and combine them in a large bowl.
  3. Fold in the seasonings — 1 lime, zest and juice, 1 tsp ground cumin, 1 tsp smoked paprika — without overworking the mixture.
  4. Portion into the dish and bake for about 20 minutes, until the centre is set.
  5. Rest for 5 minutes before serving, then adjust the seasoning to taste.