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Egg Muffins

How to make
Start off by making the base recipe. It’s simply 3 ingredients

10 large eggs but you could have 5 whole eggs and 5 egg whites

Teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)

Whisk them together in a large mixing bowl. Add any other seasonings you like.

Chop up any vegetables or proteins you like and mix until combined.

Divide into muffin cups (1/2-2/3 cups full) and sprinkle with any additional toppings.

Spray tins with non stick cooking spray.

Place the ingredients into the muffin tray compartments and cook at about 200c or 400F until fully cooked.

Once cooled they can be stored in resealable bags or glass containers.

Ideal for breakfast or lunch

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