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Description
Meal-prep breakfast muffins — high protein, very low carb. Bake a batch on Sunday, reheat each morning. Great with meds since protein slows absorption for steadier effect.
Servings
Total Weight (g)
Prep Time (min)
Cook Time (min)
Instructions
1. Preheat oven to 180°C. Grease a 6-cup muffin tray with olive oil. 2. Sauté spinach in a dry pan 1–2 min until wilted. Squeeze out excess water. 3. Dice bell pepper finely. 4. Whisk eggs with a pinch of salt and black pepper. 5. Distribute spinach and bell pepper evenly across muffin cups. 6. Pour egg mixture over vegetables. 7. Crumble feta on top of each cup. 8. Bake 20–25 min until set and lightly golden. 9. Cool 5 min before removing. Store refrigerated up to 4 days.
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Ingredients
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Whole Egg (Raw, Fresh) - Per 100g
300 g
Spinach (Raw)
100 g
Feta Cheese (Greek)
60 g
Bell Peppers (Green, Raw)
80 g
Olive Oil
10 g
Salt
1 g
Total Nutrition
Calories
723
Protein
50.3g
Carbs
9.1g
Fat
53.6g
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