Mediterranean Breakfast Egg Muffins

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  • Cooking oil spray
  • 3 large eggs
  • 2 tbsp skimmed milk
  • 4 tbsp grated parmesan cheese
  • 35 g leek finely chopped
  • 25 g baby spinach finely chopped
  • ¼ red pepper finely chopped
  • 1 tomato chopped and seeds removed
  • Salt and freshly ground pepper
  • 25 g low fat grated cheddar cheese


  1. Pre-heat oven to 190C fan
  2. Spray a 6 cup aluminium / silicon muffin tin with cooking spray
  3. Whisk the eggs, milk and parmesan cheese together in a pouring jug, season a little
  4. Mix all the finely chopped vegetables into a bowl, then portion into the 6 muffin cups
  5. Pour the egg mixture into each muffin cup, making sure there's an equal amount in all 6 muffin cups. Mix it in with the chopped vegetables
  6. Divide the grated cheddar cheese topping between the 6 muffin cups
  7. Bake in the centre of the oven until egg is set for about 15 to 20 minutes

recipe adapted >>>>>  here