Breakfast Egg and Vege Muffins

Breakfast egg and vege muffins

Photo by Kaitlyn Chow on Unsplash

Instructions

1. Preheat oven to 180°C. 

2. Line a 12 tin muffin tray with muffin cases.

3. Put a dash of olive oil in a frying pan and cook garlic and frozen vege for 2-3 minutes, or until soft. 

4. Add spinach and spring onions. Cook, stirring, for 1-2 minutes, or until wilted. Take pan from heat.

5. Stir through herbs, pesto and season with pepper. Set aside to cool. 

6. In a large bowl, combine half of the cheese with eggs. Add cooled vegetables and whisk to combine. Pour mixture into the prepared tray. Scatter with the remaining cheese and bake for 10-15 minutes, or until golden.

7. Cool and freeze in an airtight container. Microwave before eating for 30-40 seconds.

Ingredients

• Olive oil 

• 2 cloves garlic, crushed 

• 3 cups mixed frozen veges (eg. capsicum, corn, beans, peas, broccoli) 

• 3 cups baby spinach 

• 2 spring onions, chopped 

• ¼ cup chopped fresh herbs (eg. parsley, coriander, chives, oregano) 

• 1-2 Tbsp pesto  

• Cracked black pepper 

• ¼ cup grated reduced-fat cheddar 

• 6 eggs