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Egg Muffins
These Egg Muffins are the perfect lunchbox inspiration!
Serves 6|Takes 25 minutes
INGREDIENTS:
6 eggs
80g Flahavan’s Oats
100mls of low fat milk
handful of chopped baby spinach leaves
60g chopped mushroom
½ chopped red pepper
100g chopped sliced ham
Salt & Pepper
METHOD:
Mix the egg, oats and milk together in a food processor.
Add chopped spinach, mushrooms, salt and pepper.
Grease a 6-hole muffin tin with oil and line each with parchment paper, then evenly divide the egg mixture.
Top with peppers and ham.
Bake for 15-20 mins at 180°c until the muffins are puffed up and set. These can be served warm or cold.
