Vegetarian Breakfast Egg Muffins

• 1 whole Red Bell Pepper
• 3 whole Spring Onions
• 4 whole Cherry Tomatoes
• 1 cup Chopped Spinach
• 6 whole Eggs
• 1 teaspoon Salt
• 2 dashes Hot Sauce And/or Curry Powder (optional)
• 2 slices Cheddar Or Similar Cheese (optional)

1. Preheat oven to 200u0b0C (390u0b0F).
2. Wash and dice pepper, onions, tomatoes, and spinach and put them in a large mixing bowl. Add eggs and salt and mix well. (Pro tip: Crack the eggs separately before adding. That way if you get a dodgy one, it won't ruin the whole meal.) If desired, add some hot sauce, curry powder, whatever you like. Hot sauce is great!
3. Grease the muffin tin with oil and kitchen paper/baking brush. Pour the egg mixture evenly into the muffin wells. (If you think they might still stick to the pan, use some muffin cups or cut out some baking paper and to use as cups. Definitely saves time washing up.)
4. If you're so inclined, layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter. Pop the tray into the oven for 15-18 minutes or until tops are firm to the touch.
5. Bon appetit!

red bell pepper, spring onions, tomatoes, chopped spinach, eggs, salt, curry, cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/vegetarian-breakfast-egg-muffins/ (may not work)