Vegetable Egg Muffins

Makes 12

Ingredients

6 free range eggs

150ml milk

150g grated cheddar

½ tsp gluten free Marigold vegetable bouillon (optional)

1 red pepper

1 red onion

1 courgette

Cracked black pepper

1 tsp dried mixed herbs

12 fresh basil leaves (optional)

Method

Line a muffin tin with 12 paper cup cake cases. Preheat the oven to 180ºC

Dice the pepper, onion and courgette into small pieces and gently soften in a pan with a tablespoon of vegetable oil

Add the mixed herbs and black pepper. Cook until soft but not browned

Whisk the eggs and milk then add the stock powder and combine well

Add the cooked vegetables and grated cheese to the egg mixture

Pour equal amounts into each muffin case

Place a basil leaf on top of each muffin (if using) and pop the muffins into the oven for approximately 18-20 minutes until firm and springy to touch

Let the muffins cool before removing from the tin and enjoying!