Cheesy breakfast egg cups with spinach and peppers

Cheesy breakfast egg cups with   spinach and peppers

Ingredients

5 eggs

3 tbsp is milk

1 tbsp dried herbs or fresh parsley

125g grated cheddar

Cup of baby spinach leaves

1/2 a pepper, diced into small pieces (or use half peppers and half courgette)

A couple of slices or a handful of shredded ham can also be added, but I like them meat free – great for vegetarian guests or little ones

 

 

Method

Preheat the oven to 180 and spray a muffin tin with cooking oil ( I like to use a silicon 6 hole tray) . Beat the eggs l and once combined add the other ingrediants.pour the mix into the muffin tray and bake for about 30 minutes (keep an eye on them though- everyone’s ovens are different).

These are delicious warm but can be kept in the fridge for several days and eaten cold or reheated for a great light lunch with salad.

 

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2 Comments

  1. 9th January 2018 / 10:30 am

    Oooo what a great alternative for breakfast!!
    Thanks for linking to #foodiefriday

    • Helen Treharne
      Author
      9th January 2018 / 10:33 am

      And you can freeze them! They keep for up to 3 days in the fridge and only take 10 seconds or so to warm in the microwave. Good to take in your lunch box for work!

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