EGG MUFFINS

Here’s a lil something for you to make up this evening, pop in the fridge and quickly take in the morning for a speedy breakfast. Once made up they are a saviour because you can quickly microwave them (or have them cold) in the morning and a nutritious, high protein breakfast has been made in literally seconds.

INGREDIENTS:

– Makes 6 large muffins

  • 4 eggs 
  • 2 tbsp plain flour 
  • 1/2 tsp baking powder 
  • 3 sundried tomatoes 
  • Handful of cherry tomatoes 
  • Large handful of fresh spinach 
  • 1 tbsp of pesto, or a large pile of fresh basil 
  • Seasoning: salt, pepper, oregano, basil, chilli flakes, tiny bit of mustard 

METHOD:

  1. Grease or line a muffin tin 
  2. In a jug, whisk up the eggs and sieve in the flour & baking powder 
  3. Cut/break/tear the other ingredients into the egg and mix it up
  4. Season 
  5. Pour the mix into the muffin tin 
  6. Bake for 20 minutes until risen and golden brown

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