Bacon and Egg Breakfast Muffins


6 eggs

½ tsp salt

¼ tsp black pepper

¾ cup chopped spinach

½ cup diced red capsicum

8 Cherry tomatoes, quartered

1/3 cup shallots, finely sliced

70g feta, crumbled

1 ¼ cups dry soup mix, rinsed

Oil spray



  1. Preheat Oven to 180 degrees.
  2. Spray 6 standard nonstick muffin holes with oil
  3. Whisk eggs, salt and pepper. Stir through vegetables and feta.
  4. Divide mixture between holes.
  5. Bake 20 minutes or until the top is light golden and the centre spring back when touched.
  6. Serve immediately. Or allow to cool, then store in an airtight container in the fridge from 3-4 days, or freezer for 3 months (defrost 2 minutes in the microwave or overnight in the fridge).
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