Chicken, Egg and Vegetable Muffin
- 3 medium-sized eggs
- 40g courgette
- 60g slightly steamed cauliflower
- 60g cooked chicken
- Chilli flakes
- Pre-heat oven to 180C
Chop everything into small pieces.
Fill 6 medium sized muffin cases to about half full with the chicken and the veggies.
Beat 2 of the eggs and add some chilli flakes then spoon the egg chilli mix equally into each muffin case and bake in oven for about 7 min.
Beat remaining egg.
Top up muffins with the remaining egg and bake for another 7 - 8min.
These will last for up to 3 days in the fridge