Sun-dried Tomato and Cheese Muffins

Ingredients

• 60g grated cheddar
• 1/2 red onion
• 5 sun-dried tomatoes for filling
• Handful of finely chopped spinach
• 8 eggs
• 30g milk
• 1/2 tsp mixed herbs
• Black pepper
• 1 tsp butter

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Instructions:

1. Preheat oven at 180 degrees

2. Slice the red onion, sun-dried tomatoes and spinach very finely

3. Grate the cheese

4.  In a bowl and the eggs, milk, mixed herbs and black pepper

5. Whisk altogether

6. Then add the sun-dried tomatoes, spinach, onion and cheese to the egg mixture

7. Take a cupcake/muffin baking tray, add some butter to each case to prevent the egg mixture sticking

8. Then pour the egg mixture into each case, about 3/4 of the way up (leave some space for them to rise)

9. Place into the oven and bake for around 15-20 minutes or until the egg mixture is set

10. Take out, the egg muffins will last around 5 days in the fridge and they can also be frozen

Top Tip

This could make 10-12 muffins.

You could enjoy 1 or 2 as a snack, 2-3 could be the protein element in the main meal and also for breakfast

Breakfast

Serves: 12 (2-3 for breakfast or lunch / 1-2 as a snack)