Baked Vegetable & Cheese Muffins
A good way to use up whatever vegetables need eating — sautéed first, then baked into savoury egg muffins.
VegetarianGluten-free
35 min(15m prep, 20m cook)
6 servings
easy
Ingredients
6 servings
Method
Tips & swaps
- • Good warm or cold, and freezes well once baked.
Storage & reheating
Keeps in the fridge for 3 days or freezes for up to 2 months.
Nutrition (per serving)
140
Kcal
10g
Protein
4g
Carbs
9g
Fat
2g
Fibre
Estimated values, for guidance only. Contains: Egg, Milk.
