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Prep time: 10 Mins -
Cooking time: 15 - 20 Mins -
Difficulty: Easy 
Serves: 4 Muffins
Isn’t it so exhausting having to decide what everyone has for breakfast EVERY DAY!? And now that schools are going back it’s even harder to make sure they have variety and also get out of the door on time. These muffins are easy to make, can pack a load of sneaky vegetables, and are so good you’ll want to make some for yourself. We’ve come up with four examples of fillings but you can mix and match any of the ingredients or get creative and add your own – it’s up to you how much of a whisk you want to take (sorry!)
Ingredients
For the Muffins:
- 1 Onion
- 4 Eggs
For the Fillings:
Filling Idea 1
- Spinach, Tomato & Mozzarella
- 70g Baby Plumb Tomatoes
- Handful of Spinach
- Shredded Mozzarella
Filling Idea 2
- Broccoli, Red Pepper & Cheddar
- 100g Chopped Broccoli
- 1 Cubed Red Pepper
- 50g Grated Cheddar
Filling Idea 3
- Bacon Lardons & Cheddar (can use veggie/vegan alternatives)
- 90g Bacon Lardons
- 50g Grated Cheddar
Filling Idea 4
- Mushrooms & Garlic
- 100g Diced Mushrooms
- 50g Grated Cheddar
- Minced Garlic
Method
Method:
- Preheat the oven at 180C.
- Dice the onion and beat the eggs with a fork, mix to make the base of your muffins.
- Put the fillings in your Snack and Store Tray (or any oven proof dish with dividers).
- Fill up each section with your egg and onion mixture and stir.
- Sprinkle a little extra cheese on top.
- Put in the oven for 15-20 minutes, until golden brown – make sure the egg is properly cooked through.
- Let cool and serve, or you can cool and bring them along with you in the car.
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