If you’re partial to a classic savoury breakfast, then you’ll love these flourless 15-Minute Brekkie Muffins. They’re clean and ridiculously tasty, just the way we like it.

15-MINUTE BREKKIE MUFFINS

Vegetarian
Makes 12 Muffins

INGREDIENTS

• 1 cup baby spinach, roughly chopped
• 1 red capsicum, finely diced
• 1 green capsicum, finely diced
• ¾ cup cherry tomatoes, quartered
• ¾ cup crumbled feta
• 8 eggs
• 2 tsp Italian seasoning
• Salt and pepper

METHOD

1. Preheat oven to 180ºC. Prepare a 12-hole muffin tray by greasing with oil or lining with muffin cases.
2. Divide the spinach, capsicum, tomatoes, and feta evenly between the muffin holes.
3. In a large measuring jug, whisk together the eggs, Italian seasoning, salt and pepper until combined.
4. Fill each muffin hole with the egg mix until they are ¾ of the way full.
5. Bake for 25 to 30 minutes, or until the muffins have cooked through.
6. Allow to cool for a few minutes before removing from the tray to serve.

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