Mushroom & cheese breakfast muffins
About £0.83 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Eggs8
- Mushrooms200g
- Cheddar100g
- Spinach80g
- Spring onions3
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 190°C and grease a 12-hole muffin tin well (or use paper cases).
- Fry the chopped mushrooms (200g) in a little oil until they've lost their water and gone golden (6 min). Stir in the spinach (80g) to wilt.
- Whisk the eggs (8) with salt and pepper. Divide the mushroom mix, sliced spring onion (3) and grated cheese (100g) between the holes.
- Pour the egg over, filling each hole about three-quarters full.
- Bake until puffed and just set in the middle (18 min). They keep in the fridge for 3 days, so make a batch for the week.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.