Fridge Eggs

Breakfast or a light lunch, these are a great way to use up fridge staples or leftovers.Ingredients
300g sliced mushrooms
2 capsicum, chopped small
2 spring onions, chopped small
1 teaspoon olive oil
Cracked black pepper
2 teaspoons smoked paprika
10 medium eggs beaten with 1 cup milk (250ml)
3 teaspoons sesame seeds or poppy seedsMethod
Preheat the oven to 180°C
Spray a 12 whole muffin tin with oil spray so it covers the bottom and sides
Beat the eggs and milk together.
In a frying pan add the olive oil, mushrooms, capsicum, and spring onions and cook until softened.
Spoon into the muffin tins and pour over the egg and milk mixture.
Sprinkle the paprika black pepper, sesame seeds and smoked paprika on top.
Bake for 40 minutes or until golden brown and when pressed egg your finger it bounces back.
Cool a little then remove from the tin and serve.
Great with a salad for lunch or breakfast on the move.Add whatever you like maybe some bacon or smoked salmon. They are really great with just peas and fresh mint too.

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