Easy Breakfast Egg Muffins

Ingredients

Serves 1

• 1 1/2 tsp olive oil
• 65g baby spinach, roughly chopped
• 1/2 red pepper, deseeded and chopped
• 1 slice sourdough, chopped
• 3 small eggs
• 2 egg whites
• Salt and pepper
• 30g cheddar cheese, grated
• Hot sauce to serve (optional)

Total time: 25 mins

Method

Preheat the oven to 200ºC. Heat half of the oil in a large, non-stick frying pan and fry the spinach and pepper for 3-4 minutes until the spinach has wilted and the pepper has softened a little. Add the sourdough and cook for a few more minutes until the bread is just golden on the edges. Set aside to cool a little.

Use the rest of the oil to grease a few holes of a non-stick muffin tin and set to one side.

Whisk the eggs and egg whites together in a bowl and season with salt and pepper. Stir in the spinach, pepper and bread mix then split the mixture between the greased muffin holes.

Scatter over the grated cheese and bake for 15-17 minutes until set and golden. Leave to cool for a few minutes then serve with the hot sauce.

Tips

If you don’t have a non-stick muffin tin, you can line the holes with silicone or paper cases.

This recipe makes one portion but you could easily scale up and make some extra muffins to get ahead. Stored in an airtight container, they will keep in the fridge for up to 3 days.