Breakfast, lunch, dinner, snacks, kids, adults – these are fantastic for pretty much anything!! They are incredibly simple to make and you can cook up a small batch and keep them in the fridge for a few days. I’m in the middle of a super clean January so these are a staple for me at the moment. They’re an awesome, high protein lovely and clean start to the day – particularly great if you’re rushing out of the door or need to take something with you to eat on the way.
Mini Egg Muffins
Preheat the oven to 170oC and thoroughly grease a 12 hole muffin tin.
You can either soften the vegetables in a frying pan for a few minutes first, or simply add them directly into the muffin tin, adding about a tablespoon to each hole.
Whisk the eggs in a jug with the milk and pour into the muffin holes.
Sprinkle a tiny bit of cheese on top of each muffin and cook in the oven for about 20 minutes until slightly brown and cooked through.
Scoop out of the tins either eat straight away or store in the fridge for up to 3-4 days.