Super nutritious 'Back to School Egg Muffins' the whole family will love! Perfect for lunch boxes or breakfast on the go-go!
  • Serves: 8



  1. Heat the oven to 200C/180C fan. Oil an 8 hole muffin tin and heat the remaining oil in a frying pan, then add the veggies & fry for 5 min’s. Set aside to cool.
  2. Whisk the eggs and milk, then add half the cheese, the cooked veggies and some seasoning to the bowl.
  3. Pour the mixture into the muffin tins and top each with the remaining cheese.
  4. Bake for 15 min’s or until golden brown & cooked through.