Egg and Vegetable Muffins

An easy Sunday night dinner, Egg and Vegetable muffins.  They are fast and any leftovers can be used for your Monday lunchbox.

SERVES 12

 INGREDIENTS:

• ½ cup diced red pepper
• ½ cup diced baby marrow
• ½ cup finely chopped spring onions
• Eggs beaten 8 and seasoned
• grated cheese (optional)

METHOD:

• Preheat oven to 180 °C
• Mix peppers, baby marrow and spring onion.
• Divide between 12 cups in a muffin tray.
• Pour beaten egg over and sprinkle with grated cheese (optional)
• Bake for 15 minutes or until egg is cooked and firm

You can add optional diced cooked chicken or smoked chicken for the more meaty lovers in the family.