Rainbow Egg Cups

This recipe came about because I had a lot of eggs that needed using and left over bits of veg that needed to be eaten after a family dinner party. They are a great source of protein and way of disguising healthy veggies for little ones (and their Papa Bear’s too)! They can be made in less than 40 minutes and, whilst this recipe includes ham, they could easily be made meat free.

To make 12 Rainbow Egg Cups you will need:

6 eggs

45ml whole milk

60g cheddar cheese

1 orange or red pepper, finely chopped

5 plum cherry tomatoes, chopped

Handful of spinach, chopped

6 slices of ham, diced

Preheat the oven to 180deg (fan) and prepare your 12 hope baking tin (muffin tins work best I find) with some spray oil.

Mix together the pepper, tomatoes, spinach and ham and then evenly distribute the mixture in the muffin tin.

Then in a bowl whisk together the eggs and milk and pour over the ham and veg mix. Top off with the grated cheese and bake in the oven for 20-25 minutes. The egg cups should have risen and look golden when they are ready.

Remove from the tray to a wire rack to cool and serve when ready.

These make a great lunch with a side of beans.

Enjoy and remember to post your pictures on Instagram with the hashtag #mamabearsrecipes if you make these.

Mama Bear x

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