Easy Egg Breakfast Muffins
LDN was in a hurry this morning so we grabbed a couple of these beauties that we whipped up yesterday. They're not only tasty but so easy to make and can be stored for a couple of days in the fridge for an easy grab and go breakfast.
Ingredients for 4 large or 8 small muffins:
1 tablespoon butter
1 teaspoon paprika
1 medium onion
1 clove garlic
8-10 cherry tomatoes (plus a couple of sundried tomatoes)
3 medium mushrooms
1/2 pack of bay spinach
Salt/pepper to taste
Pre-heat oven to 180C
Sauté onion, garlic, tomatoes, mushrooms and paprika in the butter on a medium heat. When almost done, wilt the spinach in with the rest of the veggies and season, then set aside to cool.
Whisk the eggs in a large bowl and add the cooled vegetable mixture to the eggs and mix thoroughly.
Divide the egg/vegetable mixture to your muffin tin sections (to just below the top) if you don't have non-stick, then lightly oil the tin sections first. Pop in the oven for 20-25 minutes depending on size.
Eat straight away or cool and store in the fridge in an air-tight container for up to 2 days. Can be eaten hot or cold.