Veggie Egg Muffins


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

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