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    Egg Brunch Muffins (V)

    These brunch muffins are delicious at any time.

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    Ingredients

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    6 Small new Potatoes (Diced)
    4 British Lion eggs
    3 tbsp Milk
    ½ Red pepper Deseeded and finally sliced
    50g Frozen peas
    2 tbsp Fresh basil Chopped
    50g Cheddar cheese Grated
    8 Cherry tomatoes Chopped in half

    Directions

    1.

    Heat

    Preheat the oven 180˚C Fan / 400˚ F / Gas 6.
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    2.

    Boil

    Cook the potatoes in boiling water for 15 minutes. Drain, cool and dice.
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    3.

    Mix

    Beat the eggs and milk together in a bowl. Add the diced potatoes, red pepper, peas, Cheddar cheese, tomatoes and basil. Mix together.
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    4.

    Bake

    Spoon the mixture into 8 muffin holes. Bake for around 20 minutes until well risen, golden brown and set in the middle.
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    5.

    Serve and cool

    Leave to cool slightly before removing from the muffin trays. Now pack them into their lunchboxes (that goes for grown-ups too!)
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    Notes

    Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform

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