Eggy Broccy Muffins

Ingredients:

6 large free range eggs

2 tablespoons of nut milk (or other plant based milk)

12 cherry tomatoes (quartered)

4-5 broccoli florets (chopped)

2 spring onions (chopped)

Pink Himalayan salt and black pepper to season

Method:

1. Pre-heat your oven to 180’C (fan forced).
2. Whisk the eggs and nut milk together in a medium size bowl.
3. Add the chopped tomatoes, spring onions, broccoli, salt & pepper and mix until well combined.
4. Spoon the mixture into muffin cases or a greased muffin tray.
5. Bake for 20-25 minutes in your pre-heated oven, or until lightly golden brown on the outside. Enjoy!