Egg and vegetable breakfast muffins

Name: Egg and vegetable breakfast muffins
Total time: 30 min
Cuisine: British
Ingredients: 1 tsp olive oil; 6 eggs; 1 red pepper, finely diced; 4 spring onions, sliced; 100g baby spinach, chopped; 60g mature cheddar, grated; 0.5 tsp black pepper

Fluffy savoury egg muffins packed with peppers, spring onion and cheese, good warm or cold from the lunchbox.

Time30 min
LevelEasy
Costabout £0.43 a head
Oven180°C (160°C fan)

6 servings

Ingredients

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1 tspolive oil
6eggs
1red pepperfinely diced
4spring onionssliced
100 gbaby spinachchopped
60 gmature cheddargrated
½ tspblack pepper

Method

1
Heat the oven to 180°C (160°C fan). Brush a 6 hole muffin tin with the oil.
2
Beat the eggs in a jug with the pepper and a pinch of salt.
3
Divide the pepper, spring onion, spinach and cheese between the holes.
4
Pour the egg over, filling each hole about three quarters full.
5
Bake for 20 minutes, until puffed, golden and set in the middle.
20 min
6
Leave for 3 minutes, then run a knife round each and lift out. Keep in the fridge for up to 3 days.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.