Spicy Egg Muffins with Spinach and Mushrooms
Convenient high-protein egg muffins with spinach and mushrooms, a savoury snack to always have on hand in Phase 1.
These spicy egg muffins with spinach and mushrooms are small in size but big in flavour. Light eggs are combined with earthy mushrooms, fresh spinach and a hint of paprika powder, then baked until golden. Ideal to make ahead and always have within reach.
Why this recipe fits Phase 1: this phase calls for plenty of protein and few carbohydrates, and with eighteen grams of protein and just three grams of carbohydrates per portion, these muffins fit perfectly. The eggs and quark deliver lean protein that keeps you satisfied, whilst the vegetables add volume and fibre. This makes them a convenient, high-protein snack that fits completely within the protein diet.
Nice with a dab of mustard or a few cucumber slices alongside. For extra spice, you can stir some finely sliced red pepper through the egg mixture.
Zo maak je het
- Preheat the oven to 180 degrees and grease 4 muffin tins with the olive oil.
- Whisk the eggs with the cottage cheese, salt, pepper and paprika powder.
- Fold the spinach and mushrooms through the egg mixture.
- Divide the mixture among the muffin tins.
- Bake for 18 minutes until golden brown and cooked through, and allow to cool slightly before serving.
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No time to cook? Take a look at the protein-rich foods that are suitable for this phase.
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