Quick & Easy Egg Muffins

Egg muffins are a great go-to recipe as they can be used with minimal ingredients and are one of the most convenient snacks you can make. They're also extremely versatile so you can add as many different ingredients to the mixture as you wish and even experiment with different ingredients to come up with some muffins that you'd be happy to have more regularly. They're high in protein, low in carbs and great as a snack or if you're in a hurry. If you're having 2-3 they can even count as a meal and keep you going for hours!

INGREDIENTS

• 4 whole eggs
• handful of spinach, shredded
• 1/3 cup cottage cheese
• sea salt and black pepper, to season

Yields 6 muffins

DIRECTIONS

Pre-heat your oven to 375°F/190°C/170°C Fan. Add all of the ingredients into a bowl and mix them together until eggs are fully beaten. Take out a muffin pan and spray with non-stick oil. Alternatively, if you have silicon muffin cases you can use these on a baking tray. Apply the mixture evenly to the cups. This should make 6 muffins. Put the tray in the now-ready oven and bake for 7-10 minutes, keeping an eye on them so that they form and don't overcook. When ready, leave them to rest for 5 minutes so they can cool and then serve!