Bring a taste of the sea to the breakfast table with these delicious tuna, sweetcorn, tomato and broccoli egg muffins.
Ingredients
3 large eggs
2 tbsp milk
25g Cheddar, grated
70g broccoli
1 can tuna, drained
3 tbsp sweet corn
75g cherry tomatoes, chopped
2 tbsp milk
25g Cheddar, grated
70g broccoli
1 can tuna, drained
3 tbsp sweet corn
75g cherry tomatoes, chopped
Method
- Preheat the oven to 180 C.
- Blanch the broccoli in boiling water for 3 minutes. Drain and run under cold water. Roughly chop.
- Crack the eggs into a bowl. Add the milk and beat together until blended. Add the cheese, tomatoes, broccoli, tuna and sweetcorn. Season and mix well. Put a 6 hole silicone muffin case onto a baking sheet.
- Spoon the mixture into the muffin tray. Bake in the oven for 18-20 minutes until pale golden and set.
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