Breakfast Egg Muffins

The recipe

Instructions

1. 1
   Heat the oven to 190C fan and brush a 12-hole muffin tin with the oil.
2. 2
   Beat the eggs in a jug with the salt and pepper.
3. 3
   Halve the cherry tomatoes, shred a couple of handfuls of spinach and slice the spring onions, then divide between the muffin holes with most of the grated cheese.
4. 4
   Pour the egg over the veg until each hole is about three-quarters full and scatter the last of the cheese on top.
5. 5
   Bake for 18-20 minutes until set and lightly golden, then leave to cool for a couple of minutes before lifting out.
6. 6
   Serve warm, or cool fully and keep in the fridge for up to 3 days.

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.