Makes 12 Egg muffins
- 6 eggs
- Red pepper
- Kidney beans
(or choose a filling of choice, can also use spinach, broccoli, onion, sweet corn etc)
- Preheat oven to 180°.
- In a large bowl, beat eggs.
- Add red pepper, tomato, mushroom, kidney beans a pinch of salt and pepper.
- In a preheated muffin tray add the mixture filing to the top
- Bake 20-25 minutes or until a knife inserted near the centre comes out clean.
Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through. Enjoy!