This week Nutritionist Lorraine McGowan is showing us how to make Egg Muffins 😊
120mls of milk
Salt and pepper, seasoning
*Preheat oven to 180 degrees. Lightly grease a 12- cup capacity muffin tin.
*Chop vegetables and stir fry in a hot pan for 5 mins to soften and lightly cook.
* Whisk together eggs and milk. Season with salt and pepper.
* Pour egg mixture halfway up into each mould of muffin tin.
* Spoon the vegetable filling into the egg mixture in the tin.
* Sprinkle cheese on top.
* Bake for 15-18 minutes.
* Serve and enjoy!