Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Oven-baked vegetarian egg muffins with spinach, cheddar, cherry tomatoes, spring onions, and smoked paprika.
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Ingredients
12-hole muffin tray, frying pan, mixing bowl, whisk, grater, knife, chopping board
Method
Heat the oven to 200C/180C fan. Lightly brush a 12-hole muffin tray with 1 tablespoon olive oil, halve the cherry tomatoes, slice the spring onions, roughly chop the baby spinach, and grate the cheddar cheese.
Put the baby spinach in a frying pan over a medium heat for 1 to 2 minutes until just wilted, then squeeze out any excess liquid with a spoon.
Whisk the eggs with the semi-skimmed milk, smoked paprika, black pepper, and a pinch of salt for 30 seconds until evenly coloured.
Divide the spinach, spring onions, cherry tomatoes, and cheddar cheese between the muffin holes, then pour the egg mixture over the top.
Bake for 16 to 18 minutes until puffed, golden at the edges, and set in the centre. Rest for 3 minutes before lifting from the tray.
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