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Vegetable Egg Muffins

Thu, 5 September 2019

Vegetable Egg Muffins

 

Makes: 12 Muffins

Ingredients

 

3 carrots, peeled and grated

1 yellow pepper, chopped

90g peas, frozen

90g tin sweetcorn, drained

8 large eggs

Salt and pepper

100g Cheddar cheese, grated

 

Method

  1. Preheat the oven to 190C. Grease a muffin tin or use a silicone muffin tray.
  2. In a large bowl, add the grated carrots, peppers, peas and sweetcorn and mix together.
  3. Pour the mixture into the muffin cases, until each case is about ?  of the way full.
  4. Prepare your egg mixture by cracking the eggs into a jug and lightly whisking. Season with salt and pepper.
  5. Pour the egg mixture into the vegetable mix until each muffin case is about ¾ full.
  6. Top each with some cheese and bake in the oven for about 20 minutes or until the muffins are set.
  7. Allow to cool, and serve or freeze for future use.

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