Egg Muffins

Ingredients:

• 2 full eggs
  
• 2 egg whites
  
• 1 cup chopped red pepper
  
• 1 cup chopped cherry tomatoes
  
• 1 cup of curly kale - chopped
  

Method:

1. In a bowl, whisk together 2 full eggs and 2 eggs whites.
   
2. Chop up your vegetables and add to the bowl and combine.
   
3. Transfer to bun cases. I used 4 silicone cases, however if you are using regular bun cases you will have to use some oil to prevent your muffins from sticking.
   
4. Place in the oven at 180 degrees for 20 - 30 minutes or until your muffins are fully cooked through.
   
5. Serve and enjoy :)
   

Macros:
Calories - 263
Protein - 27g
Carbs - 16g
Fats - 10g