Summer egg muffins
Catherine Fulvio shares this easy recipe for egg muffin surprises filled with cheese and vegetables are perfect for lunchboxes or to eat at home
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
11 large eggs
1 medium onion, choppedÂ
salt
pepper
2 tbsp each of chorizo, sweetcorn and grated cheddar
2 tbsp each of chopped cherry tomatoes, mozzarella, baby spinach and grated Parmesan
2 tbsp each of cooked diced potato, peppers, grated Parmesan and chopped parsley
Method
Preheat the oven to 180°C.
Brush muffin tin with melted butter or oil.
In a large bowl, whisk together eggs and onion and season with salt and pepper. Ladle the egg mixture Âľ way up in the slots in the muffin tin Divide the topping combinations into the egg mix.
Bake for 20 minutes. Remove from tin and serve. These can be refrigerated, stored in an airtight container, for up to four days.
