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  • Prep
    10 Minutes
  • Cooking
    20 Minutes
  • Serves
    12

Jess Dempsey's Egg and Veg Muffin

Ingredients

6 Eggs
4 Egg Whites
¾ Cup Liddells Lactose Free Prebiotic Milk
1 Cup Liddells Lactose Free Shredded Cheese
¾ Cup Capsicum Diced
1 Cup Baby Spinach Diced
12 Grape Tomatoes Sliced
2 Tbs of Fresh oregano (or dried)
Season to taste

Directions

Step 1

Grease up a muffin tray with oil

Whisk eggs and egg whites together

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