Capsicum & Corn Egg Cups
A quick, protein-packed brekkie or snack! These tasty egg cups are loaded with sweet corn, capsicum, and cheesy goodness, baked to perfection in muffin tins. Easy to prep ahead and perfect for brekkie on the go!
Ingredients
- 8 eggs
- 75 g sweet corn
- 75 g roasted capsicum strips, drained, chopped
- 30 g spinach, chopped
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 30 g shredded cheddar cheese + 4 tbsp extra, for topping
- 60 g all purpose flour
- 1/2 tsp baking powder
Instructions
- Preheat the oven to 175°C. Line a 12 hole muffin pan with paper or silicone liners.
- In a large bowl, mix together the vegetables, spices, eggs, salt, black pepper, and 30g of cheddar cheese until well combined.
- Stir in the flour and baking powder and gently stir the mixture until fully incorporated.
- Divide the mixture equally between each of the 12 muffin cases, and sprinkle the remaining cheddar cheese on top. Place the pan into the pre-heated oven and bake for 20-25 minutes until baked through.
- Remove from the oven and serve.
Nutrition
Calories: 82kcalCarbohydrates: 6gProtein: 5gFat: 4g
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