Perfect to batch cook for the week, suitable as weaning food, snack food, packed lunches and on the go food.

These muffins are a great way to add more protein to breakfast and get some vegetables in to the first meal of the day. Although don’t restrict them just to breakfast, they work for any meal and are great for little ones weaning or adults on the daily commute.

1. The nutrition bit

Eggs are a nutritional powerhouse and a good option for breakfast. Adding protein like eggs to breakfast has been shown to reduce hunger throughout the day and help balance blood sugar. They are also a valuable source of vitamin B12 and choline, which vegetarians often struggle to get enough of. These nutrients are also very important during conception and pregnancy, ensuring proper neural tube development in your baby.

2. Ingredients

(makes approx. 12 muffins)

1. 10 eggs
2. half a courgette grated (thick grater)
3. handful of cherry tomatoes chopped
4. large handful grated cheese (crumbled feta also works well)
5. 3 rashers bacon cooked and cut into small pieces

3. Method

1. Heat the oven to 200C.
2. beat 10 eggs in a large bowl until yolks and whites are all mixed together
3. in a separate bowl, add the grated courgette and squeeze out any excess water with your hands, drain this into the sink. Now add the courgette to the eggs.
4. Add the cheese, chopped tomatoes and bacon to the eggs and mix well. Put the bowl to one side.
5. Lightly grease a deep 12 muffin tray.
6. Pour the mixture between the 12 muffin holes, making sure the ingredients are reasonably well distributed.
7. Cook for 12 minutes or until lightly golden on to and firm throughout.

These are best eaten warm straight out the oven but will store in an airtight container in the fridge for 3 days. They can be reheated in the microwave for 20 secs or in the oven at 180C for 5 minutes.