Easy egg muffins

Nutrition and extra info

Gluten-free

Vegetarian

kcal229

fat16g

saturates5g

carbs2g

sugars2g

fibre2g

protein17g

salt0.6g

Ingredients

Method

1 tbsp oil

150g broccoli, finely chopped

brok-o-lee

Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

1 red pepper, finely chopped

2 spring onions, sliced

sp-ring un-yun

Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

6 large eggs

egg

The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

1 tbsp milk

mill-k

One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…

large pinch of smoked paprika

50g cheddar or gruyère, grated

Ched-ah

Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…

small handful of chives, chopped (optional)

Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.