Healthy Mini Egg Muffins

Delicious egg muffins which are a perfect snack or a tasty breakfast treat. Recipe makes 6 spinach, tomato and cheese muffins which can easily be Increased or decreased as it is 1 egg per muffin case. All extra ingredients can be changed to alternative fillings!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre heat the oven to 180 degrees (fan)

Step 2

Spray the muffin case tray with spray oil.

Step 3

Chop each tomato into quarters and finely dice. Put each diced tomato in the muffin case- for this recipe it works best as one tomato per case.

Step 4

Finely chop the spinach and add a handful to each muffin case.

Step 5

Next, grate the cheese and put approx one handful of cheese per muffin case.

Step 6

In a bowl, crack each egg and whisk until completely smooth. Add a sprinkle of salt for seasoning.

Step 7

Once the eggs are whisked, pour into of the ingredients into each muffin case, so that the case is 90% full.

Step 8

Place in the oven for approx 25 mins.

Step 9

Once the muffins have risen and they are completely cooked, carefully take them out of the oven and leave them to rest for 5-10mins

Step 10

Muffins can be placed in the fridge and providing they are in an air tight container, they can be kept for up to 3 days.