Breakfast Egg Muffins

• 6 eggs
• 55g onion - finely diced
• 50g bacon - finely diced
• 100g red capsicum - finely diced
• 70g broccoli florets - finely diced
• 50g brown mushrooms - finely diced
• 25g sundried tomato - chopped
• 4 whole eggs
• 250ml milk of choice

1. Step 1: Pre-heat oven to 160 degrees.
2. Step 2: Pre-heat hot plate medium-high heat.
3. Step 3: Saute onion and bacon for 2-3 minutes, before adding the capsicum and cook for another 2-3 minutes.
4. Step 4: Add the broccoli and mushroom add cook for an additional 3-4 minutes. remove from heat and stir in sundried tomato.
5. Step 5: Combine eggs and milk and whisk to combine.
6. Step 6: Take lined or greased muffin tins, fill to 1/2 - 2/4 full with egg mix. Fill with additional 1-2 tablespoon vegetable mix and top with chopped chives.
7. Step 7: Place in oven, cook for 15-20 minutes.
8. Step 8: Remove from oven, allow to cool slightly before removing from tins and cooling completely on a wire rack.
9. Step 9: Best stored in airtight container in the fridge up to 3 days.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!