These tempeh and green bean egg muffins are a quick, protein-rich recipe that's perfect for busy mornings, light lunches or snacks on the go. Ready in around 20 minutes, they're easy to prepare in advance and taste just as good served warm as they do at room temperature. Eggs and tempeh provide plenty of protein, while the green beans add fibre and freshness, making these muffins a satisfying option for breakfast or post-exercise meals. They're also easy to pack into lunch boxes, take on picnics or enjoy as part of a simple lunch with a crisp green salad. The recipe is ideal for meal prep, as the muffins keep well in the fridge and can be reheated in just a few minutes. Store in an airtight container in the refrigerator for up to 3 days. Enjoy cold or reheat briefly in the microwave, oven or air fryer before serving.