Egg & Veggie Muffins

📝 Ingredients

• 10 eggs
• 150 ml semi-skimmed milk
• 150 g cooked turkey (or chicken) breast, finely diced
• 1 red pepper (150 g)
• 100 g baby spinach
• 100 g button mushrooms
• 2 spring onions (40 g)
• 60 g grated Emmental
• 1 tsp olive oil for the tin
• 1/2 tsp paprika
• 1 tbsp snipped chives
• Salt, pepper

🍴 Utensils

• 12-hole muffin tin (silicone or metal)
• Pastry brush
• Frying pan
• Colander
• Large mixing bowl
• Whisk

📖 Steps

1. Preheat the oven to 180 °C (fan). Carefully brush each hole of the tin with oil, even if it's silicone: cooked egg sticks badly and the muffins would tear when you turn them out.
2. Cut the pepper and mushrooms into small 5 mm dice and finely slice the spring onions. Pieces that are too big aren't held together well by the egg, and the muffins won't hold their shape once turned out.
3. Cook the mushrooms and pepper in the dry frying pan over a high heat for 4 to 5 minutes, until the liquid from the mushrooms has evaporated. Add the spinach and stir for 1 minute, just until it wilts.
4. Tip the vegetables into the colander and press them with the back of a spoon to squeeze out as much water as possible. This is the key step: damp vegetables make soggy muffins sitting in their own juices.
5. In the large bowl, whisk the eggs with the milk, paprika, 1/2 tsp salt and some pepper until smooth and slightly frothy. Stir in the chives.
6. Divide the drained vegetables, diced turkey, spring onions and two thirds of the Emmental between the holes. Pour the egg mixture over the top, filling them no more than three quarters full.
7. Sprinkle with the rest of the Emmental and bake for 20 to 22 minutes, until the muffins are puffed up and golden and a knife inserted in the centre comes out clean. They sink a little as they cool, which is normal.
8. Leave to cool for 5 minutes in the tin, then run a thin knife around each muffin to loosen it before turning out. Allow 3 muffins per serving, warm or at room temperature.