Egg And Vegetable Muffins With Feta
Delicious and healthy breakfast muffins that are perfect for on-the-go! Tip: Make them the night before, so they are ready for when you’re on the move.
Ingredients
- 6 eggs whisked
- 40 ml milk of choice
- 50 g baby spinach chopped fine
- 120 g red capsicum diced
- 40 g sundried tomatoes chopped
- 60 g feta cheese crumbled
- salt and pepper
Instructions
- Preheat your oven to 180 degrees Celsius.
- Whisk the eggs with the milk and season with salt and pepper.
- To the whisked eggs add the spinach, capsicum and sun dried tomatoes. Split evenly between a 6 hole silicone muffin tray.
- Sprinkle with feta and bake in the oven for 20 minutes or until golden.