Ingredients
Makes: 12 muffins
Prep time: 15 mins
Cook time: 25 mins
- 8–10 cooked baby potatoes, crushed
- 1 cooked chicken breast, shredded or chopped
- 6 large eggs
- 1 small handful baby spinach, roughly chopped
- 1/2 red pepper, finely diced
- 1 small red onion, finely diced
- 6 cherry tomatoes, halved or quartered
- Salt and pepper, to taste
- Olive oil, for greasing
Optional add-ins:
- Chilli flakes, garlic powder, or herbs like basil or parsley
- Grate some cheese on top if you want them extra melty
Method
- Preheat oven to 180°C (fan) / 200°C.
- Grease a 12-hole muffin tin generously with olive oil.
- Crush the cooked baby potatoes and press a spoonful into the bottom of each muffin hole to form a rough base.
- Add the fillings: Divide the chicken, spinach, red pepper, onion, and tomatoes evenly across the muffin tin over the potatoes.
- Whisk the eggs in a jug, season with salt, pepper, and any herbs/spices you like. Pour the egg mixture into each muffin hole to just below the top.
- Bake for 20–25 minutes or until golden, puffed, and fully set in the centre.
- Cool slightly, then remove from the tin. Enjoy warm or store in the fridge for up to 4 days.
