Egg muffins

Photo and recipe Liz Sinner - vegelizious

1. Whisk the eggs and egg whites. Season with salt and black pepper. Grease a muffin tin with oil.
2. For spinach & feta variation (6 muffins): Add a handful of fresh spinach to 6 muffin cups. Roughly chop the sundried tomatoes and distribute them evenly. Pour in the egg mixture, then sprinkle with paprika powder and crumbled feta cheese.
3. For mushroom & cheese variation (6 muffins): Slice the mushrooms and spring onions. Sauté with some oil until soft, and season with nutmeg, salt, and black pepper. Divide into 6 muffin cups, pour in the egg mixture, and top with grated “Éisleker Kéis.”
4. Bake at 190°C for 20–25 minutes until set.