Freestyle Breakfast Egg Muffins

1. Preheat the oven to 180°C.
2. Spray a 12-cup muffin tray with non-stick cooking spray.
3. Crack and add the eggs to a large bowl. Remember, eggs are often fine to eat after their best before date. To test,place your egg in water and if it sinks to the bottom and lays flat on its side, it’s very fresh. If it’s less fresh but still good to eat, it will stand up at the bottom of the bowl. If it floats to the surface, sadly it’s no longer fresh enough to eat.
4. Whisk the eggs and red onion together, adding a pinch of salt and pepper.
5. Chop the veggies and leftover herbs into small pieces, and combine with the egg mixture.
6. Add the mixture to each muffin cup, filling to halfway up.
7. Bake the muffins for 15-20 minutes.
8. Let the muffins cool slightly and serve with LEON Aioli Harissa.

Enjoy!