Breakfast Egg Muffins
- 6 eggs
- 1 onion, chopped
- 4 slices bacon, cooked and crumbled (omit to make vegetarian)
- 1/2 red pepper
- 2 handfuls of baby spinach leaves, chopped
- 1/4 teaspoon sea salt
- Black pepper to taste
- Olive oil
- Muffin cases or muffin tin
- Preheat oven to 180 degrees and add a tiny little bit of olive oil to your muffin tin (if using one).
In a large bowl, whisk eggs along with salt and pepper. Add the remaining ingredients and stir.
Distribute mixture evenly among 6 cups and bake for 20-25 minutes or until eggs are set in middle.
These can be stored for 3 days in the fridge