Egg-cellent and quick recipe!

I have never been a big fan of eggs, until I moved to Britain and realised they could be enjoyed in many more creative ways than what I was used to. This is a very quick and easy recipe that you can make in less than 30 minutes and enjoy 12 delicious egg muffins for breakfast or lunch during the week.

Ingredients:

• 8-10 eggs
• 1 small red onion – chopped
• 4-5 mushrooms – sliced
• 8 cherry tomatoes – halved
• 1 bell pepper – diced
• Salt and pepper to taste

Method:

• Preheat oven to 180˚C and get your muffin tin out. I use a silicone muffin tray
• Whisk the eggs in a large bowl and season with salt and pepper
• Add the onions to the mixture
• Pour it into each muffin cup (just over halfway up)
• Add the toppings in whichever way/ratio you like
• Bake for 20 minutes
• Enjoy!

You can store your muffins in an airtight container and put them in the fridge for up to 4 days. You can also get creative and make your own version – using other ingredients you like. I think this recipe is great because is very versatile and egg muffins are so filling! Let me know how you get on!