Veggie Egg Muffins

11218807_10205288009412340_2527695906296165665_n

These are so quick and simple to make and the pepper and peas give them a nice sweetness. They will keep for up to one week in an airtight container in the fridge.

Great to grab on the go or you can heat them up and serve with a baked sweet potato and a side salad, delicious!

Yields: Makes 12 although you may get a few more.

  • 12 eggs
  • 1 pepper (red or yellow)
  • 1 cup peas
  • 1/2 tsp each sea salt, black pepper
  • 1/2 tsp each paprika, chili flakes (optional)

Whisk eggs in a bowl, then stir in all other ingredients until combined. Pour into silicon moulds. (I found these work best as they don’t need oiled and the muffins just slide out once cooked) Bake at 170c for 20 minutes.

  • Preparation time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s