Egg muffins with veggies & ham

Name: Egg muffins with veggies & ham
Ingredients: 10 eggs; 2 carrots; 1 red sweet pepper; 6 cherry tomatoes; 100 g cooked ham (or use leftover meat); 2 spring onions; 1 clove garlic (pressed); Pinch of salt; Pinch of pepper

Makes 12 · 30-60 minutes

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Another great throw-together dish. Egg muffins are small frittatas in a cup. Just mix eggs with veggies and ham and bake. Ideal for using up leftover vegetables and meat.

Goes well with: breakfast, picnics, green salad, lunch box friendly

Ingredients

10 eggs
2 carrots
1 red sweet pepper
6 cherry tomatoes
100 g cooked ham (or use leftover meat)
2 spring onions
1 clove garlic (pressed)
Pinch of salt
Pinch of pepper

Kitchen tools: Muffin paper, muffin tray, grater

Method

Preheat oven to 180 degrees (hot air oven)
Wash spring onions, sweet pepper, tomatoes and carrots
Finely grate carrots using grater and chop spring onions and sweet pepper in small pieces, press garlic
Cut ham in pieces
Crack eggs in large bowl
Add all ingredients (except cherry tomatoes) to eggs and whisk using a fork
Pour into muffin papers, fill each 3/4 (best placed in muffin tray for stability)
Cut cherry tomatoes in half, gently press half a cherry tomato on each muffin, sliced side facing up
Bake for 20 minutes
Enjoy warm or cold
Can be stored in fridge for 2 days