Savoury Egg Muffins

Makes: 8-10

Prep: 10 mins

Cook: 10 mins

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METHOD:

Heat oven to 200C/180C fan/Gas 5

Whisk the eggs in a bowl then stir in the ground almonds.

Chop the spinach, sun-dried tomatoes and any other veggies you want to add into small chunks.  Stir them into the egg mixture along with the pesto, chilli flakes and seasoning.

Divide into a muffin tray, it should make 8-10 muffins.

Bake for 10 minutes or until nearly cooked through.  They continue to cook for a bit when you let them cool so you want a little bit of softness.  Allow to cool then take out of the tray!

INGREDIENTS:

• 5 eggs

• 3 tbs ground almonds

• 2 handfuls fresh spinach

• 8-10 sundried tomatoes

• 1 tbs pesto

• 1 tsp chilli flakes

• salt and pepper

TIPS: These are incredibly healthy, nutrient-rich snacks. Store in an airtight container for up to 3 days and munch on one when you hit that 4pm slump.