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Breakfast Muffins

  • 130 Calories
  • Cook 25 Mins
  • Packed Lunch
  • Recipe Video
  • Serves 3
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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