Breakfast Muffins Ingredients

• 1 small red onion, chopped
• 1 red or yellow capsicum, chopped
• 2 cups of baby spinach
• 1 tablespoon of olive oil or coconut oil
• ¼ cup of fresh parsley or coriander chopped
• 8 large eggs
• 3 tablespoons of water
• Pinch of Celtic Sea salt and pepper
• 3 tablespoons of pumpkin seeds
• Feta or soft goats cheese

Method

• Preheat oven to 165ºC.
• Line a 12-cup muffin tin with muffin cases or oil.
• In a frypan gently sauté the oil, onion, capsicum and spinach for 5 minutes.
• Then add the herbs and salt.
• In a small bowl, whisk eggs, water and then add the cooked veggies.
• Spread the mixture between the muffin cases and top with cheese and pumpkin seeds.
• Bake until cooked through and golden, about 20 mins.