Savoury Breakfast Muffins

You Will Need:

• Nonstick cooking spray

• 1 tablespoon extra-virgin olive oil

• 1/2 cup finely chopped red capsicum (about 1/2 medium)

• 1/2 cup finely chopped green capsicum(about 1/2 medium)

• 1/4 cup finely chopped red onion (about 1/4 small)

• 1 cup chopped fresh spinach

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder

• 1/4 teaspoon dried oregano

• 1/4 teaspoon smoked paprika

• 8 large eggs

• 1/4 cup plant based milk

• 2 teaspoons Dijon mustard

• 1/3 cup crumbled feta cheese

How to Make:

1. Prepare the Pan: Preheat your oven to 175°C. Lightly coat a standard 12-cup muffin tin with nonstick spray.

2. Sauté Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the red and green bell peppers and red onion. Sauté until softened, about 5 minutes. Add the spinach and cook until wilted, about 1 minute more. Remove from heat and let cool slightly.

3. Season Vegetables: Stir in the salt, black pepper, garlic powder, oregano, and smoked paprika.

4. Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, and Dijon mustard until well combined.

5. Combine Mixtures: Add the sautéed vegetables and feta cheese to the egg mixture. Stir to combine.

6. Fill Muffin Tin: Divide the mixture evenly among the prepared muffin cups.

7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set.

8. Serve or Store: Remove from the oven and let cool slightly. Serve warm, or let cool completely and store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.