Veggie Eggy Muffins

1 serving (4 muffins)
30 mins
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Ingredients

You’ll need:

  • 1 slide bread
  • 2 free range eggs
  • 50g of soft vegetables (courgette, spring onion, peppers, etc)
  • splash of milk (diary, soya, oat, etc).
  • Oil spray / 2 tbsp oil

Equipment

You’ll need:

  • Sharp knife
  • Chopping board
  • Baking tray
  • Mixing bowl
  • Fork
  • Tablespoon
  • Muffin tin/cases

Instructions

Method:

  1. Put the oven on 160°C
  2. Rinse the vegetables and dry them thoroughly
  3. Using the chopping board and knife, dice the vegetables into 1cm chunks. Once chopped, place into the mixing bowl
  4. Spray/pour the oil on the vegetables and mix with the spoon. Place evenly on the baking tray and put in the oven
  5. While the vegetables are cooking, tear up a slice of bread into thumb sized pieces. Add to the mixing bowl
  6. After 15 minutes, take vegetables out of oven and add to the mixing bowl. Stir everything together
  7. Put a spoonful of the mixture into a muffin tin/case until everything has been used. Try to get an even amount of bread into each muffin
  8. Using the same mixing bowl, crack the eggs, add milk and stir using a fork
  9. Pour the egg mixture over each muffin until nearly at the top. Hopefully it fills the same number of muffins
  10. Place the muffin tin/cases into the oven for roughly 15 minutes
  11. Check that the egg has cooked and top has browned. If not, leave in for 2 minute intervals
  12. Take out and let cool down

TOP TIPS

  • Add herbs and spices to the egg mixture.
  • Use stale bread to stop it from going to waste. Preferable to use wholemeal.

ALLERGY INFO

  • Wheat
  • Egg
  • Milk