These Mushroom & Red Capsicum Muffins are a satisfying snack when you’re in the mood for some mid-morning fuel. Made with lots of eggs and veggies, we think you’ll really enjoy this easy, protein packed recipe! Enjoy making these with the kids, and exploring the range of seasonal fresh produce that goes in them.
Prep time : 20 minutes
Serves : 12
Ingredients :
- 12 eggs
- 2 tbsp brown onion, finely chopped
- Salt and pepper, to taste
- 1/4 cup red capsicum, sliced
- 1/4 cup mushrooms, sliced
- 1/4 tsp minced garlic
- Handful of fresh parsley
Method :
- Preheat your oven to 180C, and spray a 12-hole muffin pan with oil.
- In a bowl, whisk together the eggs and onion until you’ve got a golden mixture. Season with salt and pepper.
- To your bowl, add the sliced mushrooms, red capsicum, garlic powder and parsley.
- Divide the egg mixture evenly between the 12 muffin holes and bake in the oven for 15-20 mins.
This recipe by A Better Choice.
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