Mini Egg Bake
This recipe makes for a quick snack, breakfast or even a lunch served with a side of salad. Store leftovers in the freezer for a quick meal or snack.
||Preheat the oven to 320°F.
||Finely dice the onion, pepper, and tomato.
||Heat 1tbsp of the oil in a frying pan, over medium heat. Fry the onion, pepper, and tomato for 8 minutes or until soft.
||Add the spinach and corn. Mix well and cook for 2 minutes. Remove from the heat and allow to cool.
||Break the eggs into a large bowl. Add the milk, paprika, chilli, salt, and pepper. Mix well with a fork or whisk.
||Using the remaining oil, lightly grease a 12-cup muffin tin. Divide the vegetables evenly between the 12 cups. Carefully fill the cups with the egg mix and top with grated cheese.
||Bake for 15-20 minutes, until the omelets are just cooked through and slightly browned at the top.
There are 223 calories in 1 serving of Mini Egg Bake.
Calorie split: 62% fat, 14% carbs, 23% protein.
Amount Per Serving
% Daily Values*
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