A perfect breakfast for busy mums to nourish their bodies while being protein packed.

Ingredients:

• 6 eggs
• 60g cheese
• 100g spinach
• Salt / pepper to taste

Instructions: 

1. Preheat your oven to 175°C (375°F) and lightly grease a muffin tin or line with muffin liners to prevent sticking. 
2. In a bowl, whisk the 6 eggs until well combined.
3.  Sprinkle in the cheese and spinach until evenly distributed. 
4. Divide the gg mixture into the muffin tin, filling each cup about 2/3rds of the way. 
5. Bake the egg muffins for about 15 minutes or until the eggs are fully set and lightly golden on top (insert a toothpick if unsure -it should come out clean). 
6. Allow the egg muffins to cool before removing them from the muffin tin.
7. Once cooled, place them on a tray and freeze for 1-2 hours to firm up. 
8. Then, transfer the muffins to a freezer safe bag/container, label the date, and store them in the freezer for up to 3 months. 
9. When ready to reheat, simply remove the desired number of egg muffins from the freezer and microwave them for 30-60 seconds or heat in the oven for 10-15 minutes until warmed through.