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EASY BREAKFAST EGG MUFFINS

Protein and vegetables for breakfast. A real winner!
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 12 Egg muffins
Course: Breakfast, Snack
Cuisine: South African
Ingredients Equipment Method Notes

Ingredients
  

  • 10 Eggs Whisked
  • ¼ Green Pepper
  • 40 g Baby Spinach
  • ¼ Small Onion, Finely chopped
  • ½ Tsp Mixed Herbs
  • Salt and Pepper to taste
  • 1/4 Cup Cheddar Cheese, Grated
  • Cooking Spray

Equipment

  • 12 Hole Muffin Pan
  • 1 Whisk
  • 12 Muffin cases (optional but recommended)

Method
 

  1. Pre-heat the oven to 180° (82F).
  2. Whisk together the eggs with a pinch of salt and pepper.
  3. Spray a 12 hole muffin pan with cooking / baking spray. If using, place the muffin cases inside the tray.
  4. Add the vegetables to the muffin tin.
  5. Pour the egg and vegetable mixture into the muffin pan.
  6. Sprinkle with cheddar cheese and place in the oven for 12 minutes.
  7. Remove the muffin cases before serving.

Notes

The perfect end-of-the month snack where you can use the leftover vegetables in your fridge. 
To serve: I would recommend having two or three of these muffins with some fresh tomato and a slice of your favourite toast.