Loaded Veg Breakfast Muffins ⁠

An easy way to switch up your breakfast if you have a few more mins in the morning to spend whipping up your eggs. This is a batch of 6 portions best shared between two over 3 mornings. ⁠

⁠Possible things you could add: mushrooms, tomatoes, chillis, onions, bacon, ham, feta. Pretty much any veg or common breakfast food 🥚

• Whisk the eggs and seasoning in a large mixing bowl. Season with salt and pepper. ⁠
• Add the frozen peppers to a frying pan with 1 tbsp olive oil and fry until the the peppers have softened and all the water has evaporated, this will take about 8 minutes. Add a few handfuls of spinach into the pan to wilt for the final minute of frying. ⁠
• Pour the cooked peppers into the seasoned egg mix and stir to combine. I also added a handful of chopped coriander. Add an optional ¼ tsp of baking powder and a couple of tbsp of nutritional yeast if you want a cheesy hit.
• Ladle the egg mix into a greased muffin tray (use 1 tbsp olive oil) leaving more than a cm to allow the egg to rise. This batch makes 12 muffins (2 x the pic).⁠
• Pop in the oven for 13-15 minutes and enjoy! ⁠

They will rise in the oven and look quite crazy when you immediately take them out but they’ll deflate and look like the pic within a minute.