Savory Egg Muffins

Handy to take with you for lunch or breakfast  on the go! A tasty low-carb starter or side dish: savory egg muffins. You can eat these delicious savory egg muffins for lunch, breakfast or as a side dish with dinner! Handy if you don't have much time in the morning.

These muffins will keep for a few days, so you can make a batch of these savory egg muffins over the weekend and take it with you for breakfast on the go for the rest of the week. Variation

Tips: Again, the variation possibilities are endless. I think this is a great way to get rid of leftover vegetables and/or meat and fish. For more variety, check out our other breakfast muffin recipes. There is a choice of savory ham-cheese muffins, broccoli and cheese muffins and breakfast muffins with egg and bacon! Leave a comment if you have any questions about the preparation method or about the ingredients.

Ingredients

6 medium eggs

100 gr lean ground beef

1 small onion

1/2 red bell pepper

Handful of fresh spinach

1 clove garlic, crushed

1 tbsp coconut oil

2 tsp tomato puree

1/2 tsp finely ground cumin

Salt and pepper to taste

Preparation method

Preheat the oven to 180°C and grease a 6-cup muffin tin with a little coconut oil. Then beat the eggs in a bowl and mix in the tomato puree, salt and pepper. Melt a tablespoon of coconut oil in a large frying pan over a medium heat and sauté the onion. Add the minced garlic, the minced meat and the cumin and fry on a low heat for 5-10 minutes.

Finally add the bell pepper and spinach and fry briefly. Remove the frying pan from the heat and add the minced meat mixture to the egg mixture and stir well. Pour the egg mixture into the muffin tin and bake the egg muffins in the preheated oven for 15-25 minutes or until a skewer comes out clean. Enjoy your meal!

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