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Breakfast Egg Muffins
Ingredients
6 medium eggs ½ tsp Supreme Coarse Black Pepper Salt to taste 1 tsp Supreme Garlic Powder ⅓ cup finely chopped cooked spinach ⅓ cup finely chopped mixed coloured peppers ⅓ cup finely chopped tomatoes ⅓ cup finely chopped spring onions
Method
Lightly grease a muffin tray (or muffin cases). Mix the vegetables together and add into the muffin cases, filling up halfway. In a large measuring jug, whisk together eggs, coarse black pepper, salt and garlic powder. Carefully fill each muffin cup three-quarters of the way. Bake in a preheated oven at 180°c for 25-28 minutes, or until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately.