Egg Muffins

This is a pretty easy lean breakfast to make:

Egg muffins

Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.

I love these. They are filling and so much healthier than your muffins, bagels, donuts, and whatever else you grab with your morning coffee.

Ingredients
Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
Green chillies
Fresh coriander
You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste.
Eggs 6 beaten with 2 tbsp milk, black pepper to taste

Instructions
-Preheat oven at 200C  (400F)
-Grease your muffin tin
-Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
-Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
-Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.