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Eggs in a muffin tin

Prep:

Cook:

Serves:

    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.

    Method
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