Easy breakfast ideas UK
Twelve egg muffins from one tin, ready in 30 minutes. Serves 4, about 30 minutes.

Photo: AI-generated illustration of the dish.
Method
Heat the oven to 190C (170C fan, gas 5). Brush the 12 holes of a muffin tin with the oil.
Share the pepper, spinach and spring onions between the 12 holes.
Whisk the eggs with the milk and most of the cheese, season with pepper and pour it over the veg, filling each hole about three-quarters full. Scatter over the rest of the cheese.
Bake for 18 to 20 minutes until risen, golden and set in the middle with no runny egg. Leave for 5 minutes, then run a knife round each one to lift it out.
Cooked through means no runny egg in the middle. Leftovers: cool, get them into the fridge within 2 hours, eat within 2 days and reheat once until steaming hot.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. How our recipes are made.
Contains: egg, milk (cheese and milk).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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