Ingredients

6 eggs
8 mushrooms finely chopped
1/2 red pepper finely chopped
8 cherry tomatoes chopped
A small handful grated cheese (cheddar works well, but whatever you like)
Salt and pepper to taste
Glug of milk or dairy free alternative

Method
Take a muffin tin and grease very well. Combine all the veg together (no need to cook the veg) and then put a layer into each of the muffin holes.
In a bowl combine the eggs, milk and salt and pepper and lightly whisk trying to get lots of air in. Pour over the veg in the muffin tin until about 2/3 full. Sprinkle the grated cheese on top. Bake in preheated oven (180C) for about 18-20 minutes. Leave to cool in tin before trying to remove them.
Make about 8 muffins and 2-3 muffins is an adult breakfast portion.

You can keep muffins in the fridge in air tight container for up to 5 days and reheat before eating – or eat cold.

You can use any veg you like with these, spring onion, grated carrots, courgette, spinach (cooked first to remove water) all work well.