Breakfast Muffins

This is a great way to use up any bits and bobs in the fridge and its very versatile as you can pretty much add anything that you like.

12 eggs, beaten
150g ham, chopped
8 spring onions
1 green capsicum, chopped
3 tbsps parsley chopped
2 Portobello mushrooms, chopped
Coconut oil spray
2 chorizo, chopped

Preheat the oven to 180°C and spray a non stick muffin tin well with coconut oil spray.
Place the ingredients into each muffin space building up to the top.
Whisk the eggs together and add the fresh parsley .
Pour the egg mix into a jug and gently pour over the ingredients. Do this slowly or it will spill out.

Bake for 20 to 25 mins until golden brown.

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