1 Point egg muffins are in incredible

• Preheat your oven to 180°C / 160°C Fan / 360°F / Gas mark 4
• Spray & wipe a small amount of calorie controlled spray oil (such as Pam or Frylight) into a 12 cup muffin tin.
• Chop the tomatoes in half and place 2 halves in the bottom of each cup of your muffin tin.
• Roughly chop up the spinach and add a little to each of the muffin tin cups.
• Divide the grated cheese between the 12 muffin cups.
• In a large bowl, whisk up the 12 eggs until they are light and fluffy.
• You can use either a hand whisk or electric whisk for this.
• Add the chopped onion and stir to combine.
• Season with a little salt and pepper and stir again.
• Divide the whisked egg between each of the muffin cups. The mixture should come up approximately two thirds of the way up.
• Give each of the filled cups a little stir to combine the ingredients.
• Bake in the centre of the oven for 20 – 24 minutes
• Remove from the oven when the muffins have risen and are golden brown.
• The muffins should pop straight out of the muffin tin but if you have any difficulty removing them run a knife (or a small spatula) around the edge to loosen them.
• Eat warm or cold.

Freezing Instructions

• The muffins need to cool completely before freezing.
• Wrap them individually in plastic wrap / Saran wrap / cling film.
• Place in a freezer friendly bag and keep in the freezer for up to 2 months.

Reheating Instructions

• Remove from the freezer and remove the plastic wrap.
• Cover in a paper towel / kitchen roll and place in the microwave for 20 seconds.
• After the initial 20 seconds, microwave in 10 second bursts until the muffin is warm through.