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(Makes 6)
- 6 eggs
- ½ cup chopped spinach (fresh or frozen)
- 2-3 thinly-sliced spring onions
- ¼ cup chopped bell pepper
- ½ cup milk or plant-based milk (e.g. almond, oat, soy)
- ¼ cup grated cheese
- Salt, pepper, paprika and herbs to taste
Sauté the veg until soft. Whisk the eggs, milk, spices, herbs and cheese. Stir in veg, pour into lightly-oiled muffin tins, and bake at 180°C for 15–20 mins. Grab-and-go breakfast sorted.
