Baked Veggie Egg Muffins

Ingredients

• 8 large eggs
• 50ml milk
• 1 red pepper, finely diced
• 50g spinach, roughly chopped
• 4 spring onions, finely sliced
• 50g cheddar, grated
• Salt and pepper, to taste

Method

1. Preheat the oven to 180°C (160°C fan)/Gas Mark 4 and grease a 6-hole muffin tin well, or line with silicone cases.
2. Whisk the eggs and milk together in a large bowl or jug. Season with salt and pepper.
3. Divide the red pepper, spinach, and spring onions evenly between the muffin holes.
4. Pour the egg mixture over the vegetables, filling each hole about three-quarters full, then top with the grated cheese.
5. Bake for 18-20 minutes until puffed up and set in the middle.
6. Cool completely before removing from the tin. Store in the fridge for up to 4 days, or freeze individually — defrost overnight and reheat in the microwave for 30-45 seconds until piping hot.