Egg Muffins

This simple and versatile recipe is packed with veggies and bursts with flavour. These Egg Muffins are vegetarian, high in protein and packed with vitamins and mineral! Add your child's favourite vegetables and get them to explore new vegetables in these delicious Egg Muffins. Plus, these Egg Muffins can be batch cooked and frozen, making them super convenient.

Makes 12 egg muffins

Ingredients:

6 large eggs

15ml milk

½ red pepper (diced)

½ red onion (diced)

4 button mushrooms (diced)

1 bunch spinach

50g cheddar cheese

15g grated Parmesan

½ tablespoon oil

Salt & Pepper (to taste)

Method:

1. Heat the oven to 200C/180C fan/gas 4.

2. Brush a 12-hole muffin tin with the oil using a pastry brush

3. Whisk the eggs in a large mixing bowl

4. Slowly add in the milk

5. Add in the chopped vegetables

6. Add in the grated cheese

7. Season with salt and pepper to taste

8. Mix well

9. Spoon the mixture into the greased muffin tin

10. Sprinkle with Parmesan

11. Bake in the preheated oven for 15-15 minutes or until golden brown and cooked through.