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Breakfast Muffins
Ingredients
- 6 Eggs
- 1 Onion Chopped
- 1/2 Red Pepper Finely Chopped
- 2 Handfuls Of Baby Spinach Leaves Chopped
- Olive Oil
- Salt And Pepper
How to Make It
Preheat oven to 180c.
Using a muffin or yorkshire pudding tin add a tiny little bit of olive oil to each section making sure the sides are covered as well.
In a large bowl, whisk the eggs along with a pinch of salt and pepper.
Add the remaining ingredients and stir.
Distribute mixture evenly among 6 of the muffin holes and bake for 20-25 minutes or until eggs are set in middle.
Tip: Add any vegetables you wish – great for using up leftover vegetables.
These can be stored for 3 days in the fridge.
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