Mediterranean Breakfast Egg Muffins

• Vegetarian
• Gluten free

• Produce

  • 25 g Baby spinach
  • 35 g Leek
  • 1 Tomato

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/4 Red pepper
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 Cooking oil spray

• Dairy

  • 25 g Cheddar cheese, low fat grated
  • 4 tbsp Parmesan cheese, grated
  • 2 tbsp Skimmed milk

Found on neilshealthymeals.com

Description

Directions

• Pre-heat oven to 190C fan
• Spray a 6 cup aluminium / silicon muffin tin with cooking spray
• Whisk the eggs, milk and parmesan cheese together in a pouring jug, season a little
• Mix all the finely chopped vegetables into a bowl, then portion into the 6 muffin cups
• Pour the egg mixture into each muffin cup, making sure theres an equal amount in all 6 muffin cups. Mix it in with the chopped vegetables
• Divide the grated cheddar cheese topping between the 6 muffin cups
• Bake in the centre of the oven until egg is set for about 15 to 20 minutes

Nutrition