Breakfast is a very important meal but many of us find it hard to fit it into our busy mornings. Even when we make the time, those speedy breakfasts are often not that satisfying. These super tasty, hearty breakfast muffins are perfect as you can make them afraid of time so they’re ready to go. They’re high in protein and filled with veggies. They can be stored in the fridge for up to 1 week after baking. This recipe makes six muffins.
Ingredients:
- 1 cup self-raising flour
- 6 large eggs
- 1 red bell pepper
- 1 green bell pepper
- 2 cups spinach
- 2 teaspoons smoked paprika
- 2 teaspoons dried parsley
- Salt and pepper, to taste
- Butter, for greasing
- Shredded cheese, optional
Instructions:
- Preheat the oven to 350 degrees.
- Remove the core and seeds from the bell peppers and then chop them into small pieces.
- Sift the flour into a large mixing bowl.
- Crack the eggs in a separate bowl and whisk. Pour them into the mixing bowl and beat with the flour until well combined.
- Add the spinach, chopped bell peppers, paprika, parsley, cheese, salt, and pepper and stir well.
- Grease a muffin tray with butter and then divide the mixture between 6 holes.
- Place in the oven for 20 minutes.
- Leave to cool for 10 minutes before enjoying warm, or leave to cool completely before putting them in the fridge.