Spinach, Red Pepper and Cheddar Egg Muffins

What you need

• 1 tbsp olive oil, plus extra for the tin
• 1 red bell pepper, finely diced
• 60 g (2 cups) baby spinach, roughly chopped
• 8 large eggs
• 60 ml (1/4 cup) whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 100 g (1 cup) cheddar, grated

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F). Brush 12 cups of a muffin tin generously with oil, or use silicone liners.

2. 2

   Heat the oil in a frying pan over medium heat. Cook the pepper until soft, 4-5 min.

3. 3

   Add the spinach and stir until wilted and any liquid has cooked off, 1-2 min. Let it cool for a few minutes.

4. 4

   Whisk the eggs, milk, salt and black pepper in a large jug until smooth.

5. 5

   Stir in the cooled vegetables and two-thirds of the cheddar.

6. 6

   Pour the mixture into the muffin cups, filling each about three-quarters full.

7. 7

   Scatter the remaining cheddar on top.

8. 8

   Bake until puffed, lightly golden and set in the middle, 18-22 min. A knife pushed into the centre should come out clean.

9. 9

   Leave in the tin for 5 min, then run a knife around each one and lift out.

10. 10

    Serve warm, or cool and keep in the fridge for up to 4 days.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.