3-ingredient mini egg muffins

These mini egg and roasted pepper cakes are the perfect snack for on-the-go or packing into lunchboxes. Just whisk together three ingredients, pop in a muffin tin and bake for a massive batch of fluffy frittatas in no time. There’s a reachable substances listing at the bottom of the page for the whole lot you need.
Mix eggs and cheese
In a large jug or mixing bowl, gently whisk together 6 eggs and 360g cottage cheese till combined.
Add peppers
Drain the peppers from a 285g jar roasted peppers antipasti and pat dry with kitchen paper. Slice into thin strips and stir into the egg mix.
Bake
Divide the combination between the holes of a greased 12-hole muffin tray. Bake in a preheated oven at gasoline 7, 220°C, fan 200°C for 16-18 minutes until puffed up, golden and set.
Serve
Cool slightly before disposing of from the tin. Serve heat or allow to cool completely.
Tip
You can swap the roasted peppers if you like, attempt sliced ham, cooked peas, pan-fried mushrooms, sweetcorn or flaked tuna.
Freezing and defrosting guidelines
Baked cakes can be frozen. Cool definitely then transfer to an airtight container. Defrost utterly earlier than serving. In order to enjoy most useful flavour and quality, frozen gadgets are high-quality used within three months of their freezing date. For greater pointers on freezing and defrosting food, read our article Love Your Freezer.
Ingredients
You need just three key components to make these easy snacks. Take a screenshot of the ingredients earlier than heading to the shops.
6 eggs
360g cottage cheese
285g jar roasted peppers antipasti, drained and patted dry with kitchen paper
oil, for greasing