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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:

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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


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.


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