Baked Egg Muffins

Ingredients

• 6 large eggs
• 50g baby spinach, finely chopped
• 50g red bell pepper, diced
• 30g mushrooms, finely diced
• 2 spring onions, sliced
• 30g low-fat cheddar cheese, grated
• 2 tbsp semi-skimmed milk
• Salt and pepper to taste
• Spray oil

Method

1. 1Preheat oven to 180°C/160°C fan/Gas 4. Spray a 6-hole muffin tin generously with oil.
2. 2In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
3. 3Pre-cook the vegetables: spray a small pan with oil and sauté the pepper and mushrooms for 2-3 minutes to remove excess moisture. Add spinach and cook until wilted. Set aside to cool slightly.
4. 4Divide the cooked vegetables and spring onions evenly among the muffin cups.
5. 5Pour the egg mixture over the vegetables, filling each cup about three-quarters full.
6. 6Sprinkle the grated cheese evenly on top.
7. 7Bake for 18-20 minutes until the eggs are set and the tops are lightly golden.
8. 8Allow to cool for 5 minutes before removing from the tin. Serve warm or at room temperature.