Breakfast egg muffins

INGREDIENTS

6 organic eggs

125g organic bacon

half a medium red onion

1 courgette

120g baby leaf spinach

1 tsp coconut oil

half a tsp chilli flakes

100g feta

1 tomato

salt and pepper to taste

METHOD

Preheat the oven to 180 degrees.

Oil the muffin tray with the coconut oil.

Cook the bacon in a pan over a medium heat until done.  Remove and set aside.

Chop the onion, tomato and cook in the same pan for about 8 minutes.

Add the spinach and cook for a further 2 minutes until the spinach has wilted.

Chop the bacon and add to the vegetable mixture with some salt and pepper.  Remove the pan from the heat and allow to cool for a few minutes.

Whisk the eggs and fold in the courgette and feta.  Add salt and pepper.

Fill each muffin cup with a third egg mixture, then the vegetable mixture, and the final third with the egg mixture.

Bake for 25 minutes.

Serve immediately or store in the fridge to have as an easy breakfast on the go or as a snack.