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Breakfast egg muffins


Prep Time

5 minutes

Cooking Time

20 minutes

Yields

6

Ingredients

1 x cup cherry tomatoes, halved
2 x spring onions, thinly sliced
Salt + Pepper
Juice of half a lemon
1/4 cup ham, finely chopped
1/2 cup baby spinach, finely shredded
4 free range organic eggs
1 Tablespoon ground flax seeds
1/4 cup milk
1/2 Avocado, chopped
1/4 cup feta cheese

Directions

Preheat oven 220°C - Grease a muffin tin.
1. In a clean bowl add tomatoes and spring onions, season with salt & pepper add juice of half lemon and using a large spoon toss well. Set aside.
2. In a seperate bowl whisk eggs and season with salt & pepper. Add flax seeds, milk and mix well.  Next add baby spinach 
and mix well to combine.
3. Grease muffin tin with a drop of extra virgin olive oil, using a paper towel rub oil to cover base of muffin tin. Equally divide egg mixture into muffin tin, ensuring you only fill half each muffin tin. Top egg mix with ham, tomato , avocado and crumbled feta.
4. Bake in hot oven for 15 - 20 minutes or until golden brown. Allow 5 minutes to cool in tin prior to removing from tin. 

Serve hot or cold - can be frozen      

Credit

Maddie Race - Health & Wellness