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Baked Egg Muffins

Baked Egg Muffins

A delicious recipe from our nutritional support collection to help you on your weight loss journey.

Ingredients

  • 1 x Mushroom
  • 25g x Fennel –sliced
  • ½ tsp x Wholegrain Mustard
  • Chopped Parsley
  • Salt & Pepper

Method

  1. Preheat your oven to 200°c, add all the vegetables to a muffin tray and drizzle with olive oil.
  2. Bake for eight minutes to soften the vegetables.
  3. Mix the omelette sachet with 100ml of water & two egg whites Season with salt and pepper.
  4. Pour into the muffin moulds and bake for a further 8 –10 minutes.
  5. Serve with a nice salad or pack them up to take on a picnic.

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