Egg Muffins

3 TYPES OF EGG MUFFINS

These are a great idea for breakfast or snacks. You can batch cook and store in the fridge for up to 4 days, or in the freezer (take out the night before to fully defrost). Enjoy them cold or reheat if you prefer them hot.

INGREDIENTS

TOMATO, SPINACH & MOZZARELLA MUFFINS

• 4 large eggs
• 2 tbsp finely chopped onion
• 4 tbsp fresh spinach, roughly chopped
• 8 grape or cherry tomatoes, halved
• 4 tbsp grated low-fat mozzarella cheese
• Salt and pepper to taste

BACON & CHEDDAR MUFFINS

• 4 large eggs
• 2 tbsp finely chopped onion
• 4 tbsp cup cooked, chopped bacon (fat removed)
• 4 tbsp grated low-fat cheddar cheese
• Salt and pepper to taste

GARLIC, MUSHROOM & RED PEPPER MUFFINS

• 4 large eggs
• 2 tbsp finely chopped onion
• 4 tbsp sliced brown mushrooms
• 4 tbsp red bell pepper, diced
• 1 tbsp fresh parsley, chopped
• 1 tsp minced garlic

METHOD

Preheat oven to 180°C. Lightly spray a muffin tin with frylight or use paper cupcake liners.

In a large bowl, whisk together eggs and onion. Mix in remaining ingredients.

Season with salt and pepper, to taste.

Add egg mixture into muffin tin cup or paper cup.

Bake for 20 minutes