BREAKFAST EGG MUFFINS WITH TOMATO SALSA

Ingredients

• 1 tbsp Olive oil
• 1 Small onion, finely sliced
• 50g Mushrooms, sliced
• 4 Bacon rashers, chopped
• 1 Small head of broccoli, finely chopped
• 40g Baby spinach leaves
• 8 Eggs
• 60ml Milk
• 60g Cheddar, grated
• A sprinkle Sea salt and freshly ground black pepper

FOR THE TOMATO SALSA

• 2 Large tomatoes, diced
• 2 Scallions, finely chopped
• 1 Red chilli, finely chopped
• 1 tbsp Olive oil
• ½ Lime, juiced

Method

1. Preheat an air fryer to 180°C.
2. In a bowl, mix together the onions, mushrooms, bacon, and broccoli with the olive oil and tip into the air fryer pan.
3. Cook for 5-6 minutes until tender. Add the spinach leaves and cook for a further 1 minute or until the spinach wilts.
4. Spoon the mixture evenly into the muffin moulds.
5. Whisk the eggs, milk, and cheddar together in a bowl and season with salt and pepper. Pour the mixture over the bacon and vegetable mix to fill the moulds.
6. Cook for 15-20 minutes or until set.
7. For the salsa, mix all ingredients together in a small bowl and set aside.
8. When cooked, remove from the air fryer and allow to cool slightly before removing from the moulds.
9. Serve with a spoonful of tomato salsa.

COOK'S NOTE

Can be prepared in advance and stored in the fridge for up to four days