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Eggy Spinach Baked Muffins

Published Sunday, 24 November, 2013 by Beth Bradshaw

Great for your packed lunches

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Ingredients

  • 1 onion, diced
  • 50g grated cheddar
  • 1/2 bag of spinach, finely chopped
  • 3 lg eggs
  • 1 tomato finely chopped
  • 15ml milk

Method

1) preheat the oven to175c. Cook the onion in a little oil for 5 mins until soft, then take off the heat and stir in the spinach & tomatoes

2) in a jug, beat the eggs with the cheddar and milk then chuck in all the other ingredients and combine.

3) pour into a muffin tin and fill 1/2 way full andcook for 15-20 mins

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