Breakfast Egg Muffins
- 1 tablespoon oil
- 1 onion, sweet, finely chopped (more than 1/2 cup raw is high oxalate, 1/2 cup is moderate)
- 1 capsicum/ bell pepper, red
- 12 free-range eggs, large
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
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Preheat oven to 350°F/ 175°C/ Gas Mark 4.
Over a medium heat, sauté onions in oil. Cover for 2-3 minutes, then add the peppers and continue cooking for another 2-3 minutes, or until vegetables are soft.
Whilst the peppers are cooking, whisk the eggs in a large bowl.
Remove onions and peppers from the heat once they are cooked and let them cool for a few minutes. Add in the egg mixture, stirring well. Season with salt and pepper.
To bake: coat a large muffin pan with oil spray. Using a 1/4 cup measuring cup, fill each muffin cup with the mixture and bake in the oven for 10-15 minutes.
Once the muffin tops get high, fluffy, and golden, take them out of the oven and pop them out of the muffin tin with a butter knife or thin spatula.
Cool before serving.
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