Egg Muffins

Light, fluffy and never soggy, these egg muffins are perfect for breakfast or a snack on the go!

Ingredients:

• 8 Eggs

• ½ tsp Salt

• ½ tsp Pepper

• 2 cups mixed vegetables, cut into small cubes

• 1 cup Cheese, shredded

• ½ cup Baker's Dream Flour

• ½ tsp Baking Powder

Method:

1. Heat oven to 175°C.

2. Line a standard-sized muffin pan with parchment or silicone liners and set aside.

3. In a large bowl, mix together the vegetables, eggs and salt, until well combined.

4. Stir in the flour and baking powder until completely incorporated.

5. Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese (optional).

6. Bake in the preheated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.