Egg Breakfast Muffins

Makes 6

  Ingredients: 2 spring onions, thinly sliced ½ zucchini, grated (excess water squeezed out) ½ red capsicum 4 button mushrooms, thinly sliced 3 asparagus stalks, sliced into 2cm pieces 1/2 brown onion, finely diced 6 large eggs, whisked pinch of salt pinch of pepper 

Directions:

1. Preheat oven to 180 degrees celsius

2. Pour your eggs into a large bowl and whisk until mixture becomes bubbly and fluffy.

3. Using a chucks cloth squeeze out excess water of grated zucchini.

4. Spray a muffin tray with olive oil to ensure mixture doesn’t stick.

5. Add zucchini, capsicum, onion, mushrooms, Asparagus, spring onion to a muffin tray in which ever flavour combos you want (or all in!) 

6. Evenly spread the eggy mixture of the top of the ingredients. 

7. Sprinkle salt and pepper. Using a fork, mix the ingredients around in each so the ingredients are evenly spread. 

8. Bake for 20 mins or until nice and golden. 

9. Ps...They will rise and look like egg monsters, but don't worry...they go down haha!