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Breakfast muffins

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Monday, 26th February 2024, 09:00


1 small butternut squash, approximately 400g
50g baby leaf spinach
5 small spring onions
2 tbsp olive oil
1 tsp turmeric
Freshly ground black pepper
12 large eggs
A few chilli flakes if you like a bit of spice

1. Preheat the oven to 180°C (fan 160°C/gas mark 4).
2. Peel the butternut squash and cut into 2-3cm chunks. Pop them on a baking tray and drizzle with the olive oil. Season with salt and pepper then roast for about 25 minutes.
3. Grease a 12 hole non-stick muffin tin.
4. In a bowl, mix together the roughly chopped spinach and finely sliced spring onions, then add the cooked squash. Mix well then divide into the muffin tin.
5. Whisk the eggs with the turmeric, salt, pepper and chilli flakes. Pour over the vegetables in the tin.
6. Turn the oven down to 150°C (fan 130°C/gas mark 2) and bake for approximately 30 minutes until set. They should be golden brown and puffy.

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