EGG MUFFINS....
I used a base mixture of eggs and white cheddar cheese and added whatever veggies I had in my fridge. .
I did a spinach, tomato & feta one
And a mushroom and cheddar cheese one
And one with sliced cooked sausages.
I preferred the spinach & tomato one. .
The best part about these muffins is that they make for an easy breakfast meal prep. You can make a batch on Sunday and enjoy them all week long.

Store them in the fridge for up to three days, or in the freezer for up to three months. Just make sure to place them in sealed containers or freezer-safe bags to keep them fresh . To reheat, simply pop them in the microwave for about 30 seconds (from the refrigerator) or 1-2 minutes (from the freezer) .

Works great for a lazy day like today when I just grabbed a quick cup of tea and whole-wheat toast..... .
So here’s the recipe.
EGG MUFFINS
8 eggs(well beaten)
1 cup grated white cheddar cheese
A handful of rosa tomatoes
A bunch or packet of spinach (washed, chopped and lightly sautéed with some garlic flakes...this is opitional)
Salt & pepper to taste.
Mix all the ingredients together and spoon out into a well greased cupcake trays and bake for about 15 to 20 minutes or until light gold and puffy. Serve hot or cool and store on the refrigerator and heat when needed. .
So there......Sunday, Monday, Tuesday and every other days breakfast sorted ????

CC @the_foodpassionista