Breakfast Egg Muffins

Ingredients:

  • 100g chestnut mushrooms, cut into small chunks

  • 1/2 red pepper, cut into small cubes

  • 1/2 green pepper, cut into small cubes

  • Small red onion, chopped

  • 1 avocado, cut into small cubes

  • 4 medium eggs

  • 1 Tbsp grated Parmesan

  • Salt and pepper to taste

 

Method:
Heat the oven to 190 degrees Celsius. In a saucepan fry the onion until soft. Add the mushrooms and cook for 15 minutes. Once the mushrooms are ready add the peppers and cook for another 10 minutes. Crack the eggs into a measuring jar (it's easier when pouring the mix into the muffin moulds) and whisk a little. Add the vegetable mix and stir. Once the mixture is well incorporated pour it into the moulds (I used silicone moulds). Sprinkle with Parmesan and place in the oven for 15-20 minutes.