EIWITRIJK RECEPT · FASE 1 · ONTBIJT

Egg muffins with quark, ham and cheese

Phase 1 egg muffins with quark, ham and cheese, crustless and ideal for a protein-rich breakfast on the go.

30 min totaal 4 porties 198 kcal p.p. 23 g protein

These egg muffins with quark, ham and cheese are made for busy mornings when you have no time to cook. You bake them in a muffin tin, let them cool and you have a protein-rich breakfast within reach for a couple of days. Fresh chives and spring onion give each bite just that little bit of freshness.

For Phase 1, these muffins are ideal. The extra lean quark makes them fluffy and together with the eggs, ham and cheese provides a solid dose of protein, whilst carbohydrates stay minimal. That protein-rich base keeps you satisfied until lunch and fits seamlessly into a protein diet. No sugar dip, no hunger, just a calm, satisfied start to the day.

Lovely with a pot of lean quark with cinnamon or a few slices of cucumber on the side. On the go, you combine these protein-rich egg muffins perfectly with a handful of cherry tomatoes for extra freshness.

Zo maak je het

  1. Preheat the oven to 180 degrees and grease eight muffin tins.
  2. Whisk the eggs together with the quark, pepper and salt.
  3. Stir the ham, cheese, spring onion and chives through the mixture.
  4. Divide the batter between the muffin tins until three-quarters full.
  5. Bake for 20 minutes until the egg muffins have risen and are firm.
  6. Let cool and store in the fridge for a quick breakfast.

Bewaren

Store the cooled egg muffins in a sealed container in the fridge and eat within four days. You can also freeze them individually for up to two months.

Variatietips

Swap the ham for lean chicken breast or smoked turkey. A handful of chopped spinach or finely diced peppers through the batter makes the muffins more colourful and fuller.

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