Ingredients
Scale
6 large eggs
1 cup creamy quark (a halal-friendly alternative)
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh spinach
1/4 cup chopped red bell pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/2 teaspoon baking powder
1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk eggs until frothy.
- Stir in creamy quark until smooth.
- Add shredded cheese, spinach, bell pepper, and all seasonings. Mix well.
- Activate baking powder with a tsp of water, then stir into batter.
- Stir in olive oil until smooth.
- Divide batter evenly among muffin cups.
- Bake for 18-20 minutes until set and golden.
- Cool in tin for 5 minutes, then loosen edges and remove.
- Serve warm.
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for longer storage.
- Customize with your favorite veggies or halal proteins.
- For best texture, do not overmix the batter after adding baking powder.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 egg muffin
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 280mg