Tuna Egg Muffins
Ingredients
- 1 Jar of Little Tuna Springwater, drained
- 8 eggs
- ¼ of a cup of finely chopped spinach (frozen defrosted spinach works well)
- 1 tbsp of chives, finely chopped
- 1 cup of grated tasty cheese
- 1/3 of a cup of finely grated parmesan cheese
- 8 mini tomatoes, halved
- Oil, for greasing tray
Method
1. Preheat your oven to 180c and grease a 12-hole cupcake tin.
2. In a large bowl, mix the Little Tuna Springwater tuna, eggs, spinach, chives, tasty cheese and salt and pepper to taste. Mix well.
3. Spoon the mixture into the muffin tray, filling each about ¾ of the way.
4. Top with half a sprinkle of parmesan cheese and half a tomato.
5. Bake at 180c for 20-22 minutes, or until the top is golden and the middle is set when tested with a skewer.
6. Allow to cool for 10 minutes before lifting from the tray.
Great for breakfast, lunch boxes, lunch or a quick dinner and freeze well for up to 3 months.
