Egg and Cheese Breakfast Muffins

For 2 servings

• large eggs6
• milk50 ml
• cheddar cheese, grated50 g
• red pepper, finely diced1/2
• spring onions, sliced2
• salt and pepperto taste
• butter or oilfor greasing

1. 1

   Preheat the oven to 180°C (fan 160°C) and grease a 6-hole muffin tin well.

2. 2

   In a large bowl or jug, whisk the eggs and milk together until combined.

3. 3

   Stir in the cheese, red pepper and spring onions. Season with salt and pepper.

4. 4

   Pour the mixture evenly into the muffin tin holes, filling each about three quarters full (they will puff up as they bake).

5. 5

   Bake for 18 to 20 minutes, until set in the middle and golden on top. A knife inserted into the centre should come out clean.

6. 6

   Leave to cool in the tin for a few minutes before running a knife around the edges and lifting out.

7. 7

   Serve warm or store in the fridge and reheat as needed.