Who doesn't love an easier-than-ever egg muffin recipe? If it's breakfast time and you've got eggs plus a few rogue ingredients knocking about, this is for you.Recipe: Freestyle Breakfast Egg Muffins

Who doesn't love an easier-than-ever egg muffin recipe? If it's breakfast time and you've got eggs plus a few rogue ingredients knocking about in your fridge, this is the recipe for you. 

Freestyle Breakfast Egg Muffins

Prep time: 20 mins

Cooking time: 20 mins

Servings: 12 muffins

Ingredients

• 12 eggs
• 30g of finely chopped red onion
• 100g of veggies. We used spinach, cherry tomatoes and mushrooms
• Small handful of leftover fresh herbs. We used parsley.
• LEON Aoili Harissa

Method

1. Preheat the oven to 180°C.
2. Spray a 12-cup muffin tray with non-stick cooking spray.
3. Crack and add the eggs to a large bowl. Remember, eggs are often fine to eat after their best before date. To test, place your egg in water and if it sinks to the bottom and lays flat on its side, it’s very fresh. If it’s less fresh but still good to eat, it will stand up at the bottom of the bowl. If it floats to the surface, sadly it’s no longer fresh enough to eat.
4. Whisk the eggs and red onion together, adding a pinch of salt and pepper.
5. Chop the veggies and leftover herbs into small pieces, and combine with the egg mixture.
6. Add the mixture to each muffin cup, filling to halfway up.
7. Bake the muffins for 15-20 minutes.
8. Let the muffins cool slightly and serve with LEON Aoili