Veggie Eggy Muffins

Recipe

 

Veggie Eggy Muffins

Prep Time 5 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • Sharp knife
  • Chopping board
  • Baking Tray
  • Mixing Bowl
  • Fork
  • Tablespoon
  • 4 Muffin Tins / Cases

Instructions

Pre Cook the Veg

  • Put the oven on 160°C
  • Rinse the vegetables and dry them thoroughly
  • Using the chopping board and knife, dice the vegetables into 1cm chunks. Once chopped, place into the mixing bowl
  • After 15 minutes, take vegetables out of oven and add to the mixing bowl. Stir everything together

Cooking the Muffins

  • While the vegetables are cooking, tear up a slice of bread into thumb sized pieces. Add to the mixing bowl
  • After 15 minutes, take vegetables out of oven and add to the mixing bowl. Stir everything together
  • 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
  • Using the same mixing bowl, crack the eggs, add milk and stir using a fork
  • Pour the egg mixture over each muffin until nearly at the top. Hopefully it fills the same number of muffins
  • Place the muffin tin/cases into the oven for roughly 15 minutes
  • Check that the egg has cooked and top has browned. If not, leave in for 2 minute intervals
  • Remove from oven and leave to cool down

Notes

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