Egg muffins are a popular Slimming World dish. They are easy to make and can be prepared in advance. They are lovely when warm, but still very tasty when cold. Therefore, they are ideal for a picnic or a takeaway lunch. I also use them as a healthy and filling snack in between meals.
Try a different combination of vegetables and herbs. Or add some cheese, maybe from your HEA allowance.
Egg Muffins
Makes 9 muffins
Syns per serving: Free
Ingredients
3 Eggs
1 Leek, finely sliced.
4 Button Mushrooms, chopped.
2 Slices of Smoked Ham, roughly chopped.
Fresh Parsley to taste. Finely chopped.
Low calories cooking spray
Method
Preheat your oven at 180C
Spray a non-stick frying pan with cooking spray. Add the leeks, mushrooms, garlic and a pinch of salt. Cook for 8-10 minutes, adding some water if necessary.
Put the eggs and quark in a bowl and whisk. Add the parsley, salt and pepper.
Spray a non-stick muffin tray with cooking spray. Put a little bit of the vegetables in each muffin mould and top with the ham.
Pour the egg mixture over the muffins. Be careful not to fill the moulds too much, as the egg will rise!
Cook in the oven for about 20 minutes.