Savory Breakfast Muffins

Instructions:

1. Preheat your oven to 200°C (fan 180°C/gas 6). Lightly grease a non-stick muffin tin with cooking spray.
2. In a pan over medium heat, cook the mushrooms and spring onions with a spritz of cooking spray for 10 minutes, or until golden brown.
3. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
4. Divide the cooked vegetables between the muffin tin cups. Pour the egg mixture evenly over the vegetables.
5. Bake for 20-25 minutes, or until golden brown and cooked through.
6. Let the muffins cool slightly before removing them from the tin.

Tips:

1. Feel free to experiment with different vegetables! Bell peppers, chopped broccoli, or cherry tomatoes would all be delicious additions.
2. These muffins can be stored in an airtight container in the fridge for up to 3 days. Enjoy them cold or reheated in the microwave.