Savoury Egg Muffins

This is a great recipe which can be interchanged with vegetables of your preference. These mini egg muffins are freezer friendly and great for snacks/meals for the whole family including the kids lunch boxes. This is a great way to get a good combination of protein and veggies together, appropriate for 6 weeks and beyond post weight loss surgery. You can always add flavourless protein powder to this recipe to help further boost up the protein.

Ingredients:

• 6 eggs

• 1 cup of reduced fat milk

• ½ cup self-raising flour

• ½ cup shredded reduced fat tasty cheese

• 2 stalks spring onion, finely chopped

• 1x 300g tin corn kernels, drained and rinsed

• 100g ham, finely chopped

• 1 zucchini, grated

• Cracked pepper to taste

• Optional: 6x cherry tomatoes, halved (for topping)

Method:

1. Pre-heat oven to 180 degree Celsius.

2. Whisk the eggs and milk together in a large bowl.

3. Add the flour, cheese, spring onion, corn, ham and zucchini and combine. Season with cracked pepper.

4. Line a 12-cup muffin tray with patty pans.

5. Divide the mixture evenly into the 12 patty pans. Top each with ½ of a cherry tomato (optional).

6. Bake in the oven for 45 minutes or until cooked through.

Nutrition:

Makes 12 muffins

1 muffin - 117 calories, 9g protein, 4g fat, 10g carbohydrate