These mini egg muffins are great for a quick breakfast or lunch on the go. They are delicious both hot and cold and stay fresh for up to 3 days in the fridge. Make them ahead of time to make sure you don’t miss out on a nutritious start to the day!

Portions:  9-12

Time:  25-30 minutes

Level: Easy

Tools:

• muffin tray
• chopping board
• frying pan

Ingredients:

• 1 courgette cut into small cubes
• 2 spring onions, finely chopped
• 1 tsp of semi fresh parsley
• Handful of chives or any fresh herbs of choice, finely chopped
• 6 large eggs 
• Olive oil 
• ½ tsp of paprika 

Method: 

1. Preheat the oven to 180C and lightly oil your muffin tin. 
2. Heat 1 tbsp of oil in a frying pan over a medium heat and add in your spring onions. Fry for 2 minutes before adding in your courgette slices. Remove from the heat and set aside to cool.
3. Whisk the eggs together in a mixing bowl then add in your herbs, spiced and cooked veg. Mix well. 
4. Pour the egg mixture into your muffin tins and bake for 15-17 minutes, until golden and cooked through. They should have puffed up.