Name: Cheesy Egg Muffins
Total time: 25 min
Yield: 4 servings
Ingredients: 6 large eggs; ¼ cup milk — 60ml; ¾ cup shredded cheddar — about 85g; ½ cup finely diced bell pepper — about 75g; ¼ cup finely chopped onion — about 40g; ½ cup chopped spinach — about 15g; ½ tsp garlic powder; ¼ tsp black pepper; ¼ tsp salt; 1 tsp oil for cooking the vegetables; 1 Oil or butter for greasing the muffin tin

restaurant_menuInstructions

1

Heat the oven to 180°C / 350°F. Generously grease eight cups of a non-stick muffin tin.
2

Heat 1 teaspoon oil in a frying pan over medium heat.
3

Add the pepper and onion. Cook for 3–4 minutes, until slightly softened.
4

Add the spinach and cook for another 30–60 seconds, until wilted. Remove from the heat and allow the vegetables to cool slightly.
5

In a bowl, whisk the six eggs, milk, garlic powder, pepper and salt.
6

Stir in the cooked vegetables and half the cheddar.
7

Divide the mixture between eight muffin cups, filling each approximately three-quarters full.
8

Sprinkle the remaining cheddar over the tops.
9

Bake for 15–18 minutes, until puffed and fully set in the centre. The tops should no longer look wet.
10

Rest for 5 minutes, then loosen the edges carefully with a thin knife or silicone spatula.

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Chef's Tip

Practical tip: Grease the tin thoroughly, including the upper edges, because the egg mixture rises and can stick. Optional substitutions: Replace the vegetables with cooked corn, finely chopped cooked broccoli, or small pieces of fully cooked chicken. Safety note: Any meat added must be fully cooked before mixing it into the eggs. Refrigerate leftovers within two hours and use within three days.

Cheesy Egg Muffins

Cheesy Egg Muffins

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