5-Ingredient Egg Muffins

Method

1. Preheat the oven to 180°C or 360°F. Lightly coat or spray a 12-cup muffin tin with oil.
2. In a large bowl, whisk the eggs and season with salt and pepper.
3. Add egg mixture halfway up into each space of the muffin tin.
4. Divide the mixed greens and cherry tomatoes between each muffin cup. Add 1 tsp of pesto to each.
5. Add to oven and bake for 20–25 minutes, until the muffins are golden and cooked through. To check if the muffins are cooked, insert a skewer. If it comes out clean, then they’re ready.
6. Store in an airtight container in the fridge for 4–5 days.

 

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