savoury veggie muffins

These muffins are high in protein, antioxidants and fibre - keeping you fuller for longer.

They’re great for breaky on-the-go, or for snacks.

 

INGREDIENTS

  • 12 eggs

  • 2 cups spinach leaves (chopped)

  • ½ cup red capsicum

  • ½ cup cherry tomatoes (halved)

  • ½ cup fresh basil (chopped) (any favourite herb can be used).

  • ½ cup feta

  • salt and pepper

METHOD

  1. Preheat the oven to 180°C. Use 12-cup muffin tin and cover with grease-proof paper (cut to size).

  2. In a large bowl, whisk the eggs and season with S+P.

  3. Add egg mixture halfway up into each space of the muffin tin.

  4. Divide the spinach, capsicum, tomatoes, basil and feta between each muffin cup.

  5. Add to oven and bake for 20–25 minutes, until the muffins are cooked and golden. Insert skewer - if it comes out clean, they’re ready.

    NOTES:
    Store in an airtight container in the fridge for 4 days.

    Freeze in a sealable plastic bag or an airtight container for up to 3 months.