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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.
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Ingredients Method

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

Method
 

  1. Preheat the oven to 175°C.
  2. Grease a 12 hole muffin tin with olive oil or butter.
  3. Chop veggies and add to the bottom of the tin.
  4. Whisk eggs together with seasoning and pesto.
  5. Pour the batter on top of the veggies.
  6. Bake for 15–20 minutes, depending on the size of the muffin tin.