Breakfast muffin cups
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.