Looking for a healthy vegetarian breakfast that’s low in carbs and high in protein? These oven-baked egg muffins are made with broccoli, roasted red pepper, crumbled feta, and a scoop of Isopure Whey Protein Isolate - ideal for a high-protein start to your day and easy to batch for breakfast meal prep.
Instructions
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Preheat your oven to 180°C (fan 160°C) / 350°F / Gas Mark 4.
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In a large bowl, crack in the eggs and whisk together with the Isopure Whey Protein Isolate and milk until smooth.
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Prepare a 12-cup muffin tin by greasing lightly or using silicone muffin liners.
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Divide the broccoli, red pepper, onion, and feta evenly across 8 muffin cups.
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Pour in the egg mixture - approx. 50ml per muffin - and top with herbs and seasoning.
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Bake for 18–20 minutes or until golden and just set in the middle.
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Let cool slightly before removing. Store in the fridge for up to 4 days.
