Easy egg muffins

Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy

Prep:15 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 229
fat 16g
saturates 5g
carbs 2g
sugars 2g
fibre 2g
protein 17g
salt 0.6g

Ingredients

1 tbsp oil
150g broccoli, finely chopped
1 red pepper, finely chopped
2 spring onions, sliced
6 large eggs
1 tbsp milk
large pinch of smoked paprika
50g cheddar or gruyère, grated
small handful of chives, chopped (optional)

Method

Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.

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