Egg muffins
Make these Egg Muffins for breakfast, lunch, dinner or snack! A nice change to an omelette and easy to take on the go.
Ingredients
- 12 eggs
- 2 spring onions or 1 small red onion finely chopped
- 1 red or yellow pepper finely chopped
- 1 small courgette finely chopped
- 2 tbsp green pesto optional
- salt and pepper
Instructions
- Preheat the oven to 175°C.
- Grease a 12 hole muffin tin with olive oil or butter.
- Chop veggies and add to the bottom of the tin.
- Whisk eggs together with seasoning and pesto.
- Pour the batter on top of the veggies.
- Bake for 15–20 minutes, depending on the size of the muffin tin.