Breakfast muffin cups
0.3
serves of vegetables in each serve
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 12
0.3 serves of vegetables per muffin
Diet and Allergies:
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 12
0.3 serves of vegetables per muffin
Diet and Allergies:
Ingredients
12 eggs
½ capsicum, deseeded & diced
2 spring onions, finely sliced
12 cherry tomatoes, cut in half
1 handful baby spinach, chopped
½ cup reduced-fat cheddar cheese, grated
Salt & pepper
Method
Preheat oven to 180°C. Line a muffin tray with muffin cases.
Whisk the eggs in a large bowl. Stir in the capsicum, spring onions, tomatoes and spinach. Season and spoon into the prepared muffin cases. Top each with a little grated cheese. Bake for 20-25 minutes.
Remove from the oven and let cool 1-2 minutes. Remove and cool on a wire rack.
Store in a sealed container in the refrigerator or place in freezer bags and freeze until required.
