You can use any veg you like with these, spring onion, grated carrots, courgette, spinach (cooked first and well squeezed to remove water) all work well. You can also use leftover cooked vegetables — roasted veggies are delicious in these or even roasted potatoes for a more substantial snack.

You can use muffin cases for easy removal and to make them more portable for meals on the go.

Method

• Take a 12-hole muffin tin and grease eight of the holes very well.
• Combine all the veg together (no need to cook them first unless using spinach – see above) and then put a layer into each of the muffin holes.
• In a bowl combine the eggs, milk and salt and pepper and lightly whisk trying to get lots of air in. Pour over the vegetables in the muffin tin until about 2/3 full. Sprinkle the grated cheese on top. Bake in preheated oven (180°C) for about 18-20 minutes.
• Leave to cool in tin before trying to remove them.
• Make about 8 muffins and 2-3 muffins is an adult breakfast portion.
• You can keep muffins in the fridge in air tight container for up to 5 days and reheat before eating – or eat cold.