Lunch / Breakfast Egg Cups with Horopito & Kawakawa

You can make these 30 mins before lunch to eat fresh out of the oven. Or pre-make them and refrigerate, then just heat in microwave for a ready-to-go breakfast or lunch. Great healthy option for kids.

An simple and easy base recipe that you can customise with whatever other vegetables you have available.

This recipe makes about 8 normal muffin sized Egg Cups.

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1.8 teaspoon salt
• 1 medium capsicum
• 3 - 4 stems spring onion
• 3/4 cup grated cheese
• Dried horopito and kawakawa to taste

Instructions

1. Spray a muffin tin with cooking oil, or wipe with butter, and set aside. Pre-heat oven to 190ºC.
2. Whisk the eggs and milk together in a mixing bowl.
3. Cut the capsicum into small pieces, and chop the spring onion fine.
4. Add the capsicum, spring onion, and cheese to mixture bowl. Give an initial stir.
5. Add the salt, and sufficient dried horopito and dried kawakawa to suit your taste.
6. Stir bowl again, then spoon or pour to fill the muffin cups 3/4 full. Bake in oven for 20 - 25 minutes, until the centres are set and no longer runny, and tops just starting to brown.
7. Allow to cool a little before serving, or save and refrigerate for later