Egg muffins


For 8 muffins

• 4 eggs
• 4 cherry tomatoes
• 1 red pepper
• 2 spring onions
• 50 g ham
• handful of spinach
• 75 g grated cheese
• dash of cream


Preheat the oven to 180 °C.

Grease the muffin cases well.

Sprinkle some grated cheese over the base of each muffin case. Chop the ham, spinach, cherry tomatoes and pepper finely and slice the spring onion in rings. Arrange these on top of the cheese.

Beat the eggs with a little cream. Season with salt and pepper.

Fill each case with the egg mixture, to just below the top. Bake the muffins in the oven for 20 to 30 minutes.