This recipe is great for those on the go! These egglets are high in protein, low in bad fats, easy to make in large batches and taste sensational. Ideal for breakfast, they taste great hot or cold, anytime of the day.Simply warm in the microwave for 15-20 seconds or refrigerate in an air tight container for 3-4 days. Can also be frozen for 1-2 months.Serves:  12Prep & Cooking Time: 10-15 minNutritional Information:
  • Energy (k/cal): 113.4k/cal, Protein: 11.1g, Carbs: 6.9g (Sugar 2.8g), Fibre 0.6g, Fat 4.6g (saturated: 1.4g)
  • 350mls (11/2 cup of egg whites)
  • 2 whole eggs
  • 1/2 tsp cayenne pepper
  • 175g red capsicum strips, roasted.
  • 1/2 mushrooms, chopped
  • 60g pitted kalamata olives, chopped
  • 3 spring onions, finely chopped
  • 1/2 cup parsley, finely chopped
  • Cracked pepper
  • Canola oil
  • 40g light mozzarella grated cheese
  • Pre-heat oven at 190 degrees Celsius.
  • Using your magic bullet or blender blend eggs, egg whites and cayenne pepper together. Transfer egg mix to a pouring jug.
  • Place all chopped ingredients except the cheese into a medium mixing bowl and season with pepper.
  • Lightly spray a 12-muffin baking tray with oil.
  • Place a tablespoon of the savory mix into individual muffin compartment, then pour egg mix until covered.
  • Top each egglet with cheese and bake for 12-15 minutes until egg mix has set.
  • Serve immediately.