Skip to content

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:

, ,

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.

 

Share recipe:

You might also like:

Eight baked tomato and cheese damper on baking paper in a metal baking dish.

Tomato and cheese damper

Custard pudding served in a glass jar with the lid open sitting on a rustic cloth napkin.

Custard pudding

Mushroom risotto bake in a large round oven proof dish with blue handles shot from above and a chunk of parmesan cheese and white cloth napkin on the side.

Mushroom risotto bake