Odds & Ends Egg Muffins
These egg muffins are great for breakfasts, and will keep well in both 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
Salt & pepper
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. In a pan cook the red onion, mushrooms and spinach in olive oil, for 5 minutes.
- Add to a mixing bowl, and let cool for 5 minutes, then add eggs and seasonings. Divide into the muffin tray and bake for 15 minutes.
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.
