Breakfast Egg Muffins



6 medium eggs 

½ tsp Supreme Coarse Black Pepper 

Salt to taste

1 tsp Supreme Garlic Powder 

⅓ cup finely chopped cooked spinach 

⅓ cup finely chopped mixed-coloured peppers 

⅓ cup finely chopped tomatoes 

⅓ cup finely chopped spring onions 


Lightly grease a muffin tray (or muffin cases). Mix the vegetables together and add into the muffin cases, filling up halfway. In a large measuring jug, whisk together eggs, coarse black pepper, salt and garlic powder. Carefully fill each muffin cup three-quarters of the way. Bake in a preheated oven at 180°c for 25-28 minutes, or until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately.

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