Odds & Ends Egg Muffins
These egg muffins are great for breakfast, and they'll keep well in either the fridge or freezer.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
4 Eggs
2 Spring onions (sliced)
½ Red onion (chopped)
5 Mushrooms (cut into quarters)
a bunch of spinach
1 tbsp olive oil
Recipe:
- Preheat the oven to 180C/160C fan/gas mark 4. Heat the olive oil in a pan and cook the red onion, mushrooms and spinach for 5 minutes.
- Add the cooked veg to a mixing bowl and leave to cool for 5 minutes. Next add the eggs and season to taste. Divide the mixture across a muffin tray and bake for 15 minutes. Enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
