Egg & Vegetable Breakfast Muffins

Ingredients

• 6 eggs
• 1 red pepper, diced
• 80g baby spinach, roughly chopped
• 60g feta cheese, crumbled
• 2 spring onions, sliced
• Salt, black pepper
• Olive oil spray

Method

1. Preheat oven to 180°C. Spray a 6-cup muffin tin with oil.
2. Divide pepper, spinach and spring onion among cups.
3. Crack an egg into each; season well and crumble feta on top.
4. Bake 18–20 min until whites are set.
5. Cool 5 min before removing. Refrigerate up to 4 days.