Pepper & Corn Egg Cups

Light, protein-packed and bursting with veggies – these mini egg cups make healthy eating effortless

Makes 12

Ingredients:

2.6 oz. (75g) can sweet corn,

drained

2.6 oz. (75g) roasted red

peppers, drained, chopped

1 oz. (30g) spinach, chopped

½ tsp. ground cumin

½ tsp. chili powder

8 eggs

½ tsp. salt

½ tsp. black pepper

1 oz. (30g) shredded cheddar

cheese + 4 tbsp extra, for

topping

2 oz. (60g) all purpose flour

½ tsp. baking powder

Method: Preheat the oven to 350°F (175°C). Line a 12 hole muffin pan with

paper or silicone liners.

In a large bowl, mix together the vegetables, spices, eggs, salt,

black pepper, and 30g of cheddar cheese until well combined.

Stir in the flour and baking powder and gently stir the mixture until

fully incorporated.

Divide the mixture equally between each of the 12 muffin cases,

and sprinkle the remaining cheddar cheese on top. Place the pan

into the pre-heated oven and bake for 20-25 minutes until baked

through.

Remove from the oven and serve.