Egg & Veggie Breakfast Muffins

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and lightly grease a 6-cup muffin tin with a little olive oil or non-stick spray.

2. 2

   Peel and grate the potato. Squeeze out excess moisture using a clean kitchen towel.

3. 3

   Finely chop the onion, capsicum, and tomatoes.

4. 4

   Heat the olive oil in a skillet over medium heat. Add the grated potato and chopped onion. Sauté for 3-4 minutes until softened.

5. 5

   Add the chopped capsicum and tomatoes to the skillet. Cook for another 2-3 minutes until the vegetables are tender. Remove from heat and let cool slightly.

6. 6

   In a large bowl, whisk the eggs. Add salt and black pepper, and mix well.

7. 7

   Stir in the sautéed vegetables and half of the shredded cheddar cheese into the eggs. Mix until combined.

8. 8

   Divide the mixture evenly among the prepared muffin cups. Sprinkle the remaining cheddar cheese on top of each muffin.

9. 9

   Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.

10. 10

    Allow the muffins to cool for a few minutes before removing from the tin. Serve warm and enjoy your Egg & Veggie Breakfast Muffins!