Eggy Veggie Picnic Muffins

EGGY VEGGIE PICNIC MUFFINS 

• 🥚 6 eggs
• 🫑 1 cup (around 150g) frozen mixed veggies, such as peas, sweetcorn, peppers, carrots, defrosted
• 🧀 1 cup (around 100g) grated cheese, such as cheddar or red Leicester
• 🌱 Pinch dried basil, oregano or mixed herbs

(Makes 12)

Heat the oven to 180C/160C fan ovens/gas 4.

Either grease a non-stick muffin tray with some butter or oil, or line with 12 silicone or non-stick muffin cases. 🧁

Crack the eggs into a mixing bowl and whisk well. Stir in the veggies, half of the cheese and dried herbs. Season with a pinch of salt and pepper. 🧂

Spoon the mixture evenly into the greased tray or cases and sprinkle over the remaining cheese. Bake for 20-25 minutes until the muffins are golden and sizzling around the edges. 😋

Allow to cool before removing from the tray. 💨

Keep stored in the fridge for up to a couple of days.

The great thing about this recipe is you can get creative! You can add your own choice of veggies and even add extra bits such as chopped ham or smoked salmon! Mmmm tasty! 😋

We hope you enjoy these simple and delicious savoury muffins! ❤️