Ingredients:
Choose a combination of your choice for the filling:
Small blocks of roasted butternut
Finely chopped fried onion
Finely chopped fried mushroom
Finally chopped fresh spinach
Cherry tomatoes cut in quarters
Finally chopped cooked bacon
Crumbled bits of feta
Grated baby marrow
Chopped roasted bell peppers etc
For the egg mixture:
Eggs
Italian herbs
Pink salt
A handful of grated cheese
More grated cheese
Method:
Preheat the oven to 180⁰C. Place silicone muffin cups (or parchment paper) into muffin trays. The more you can make the better. Fill the cups half way with the fillings of your choice (focus on getting plenty of veggies in there). Beat the eggs. Add the seasoning and grated cheese and stir in well. Pour the egg mixture to just below the top of the muffin cups making sure the grated cheese pours in with the mixture. Top with a little more grated cheese.
Bake in the oven for +/-15min. Allow to cool a bit before eating.
Place left overs into a sealed container and pop it in the freezer. This makes a very handy snack on the go, or lunchbox protein boost.
