Breakfast Egg Muffins with Chicken, Mushrooms and Spinach.

INGREDIENTS

8 whole eggs
1 or 2 cups spinach - chopped
1/2 cup red pepper - chopped
1/2 cup green pepper - chopped
1/2 cup onion- chopped
1/2 cup cheese - chopped
1 cup mushrooms- chopped
2 cups chicken (steamed) - chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp bicarbonate soda
1 tablespoon olive oil
Salt and pepper to taste

INSTRUCTIONS

Start by chopping some veggies: red pepper, green pepper, onion, cheese, chicken, mushrooms, and spinach! I like chopping everything pretty small (cube) , but the size of veggie is up to you! Mince some garlic and crack all eggs! Whisk the eggs together with all ingredients in a large measuring cup and set aside.Stir to combine. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!
Now, heat a non stick muffin pan over medium heat. Once hot, add in olive oil.

Preheat the oven to 180 degrees C and grease a muffin pan with oil. Pour the egg/veggie mixture evenly into the muffin pan.

Bake for about 15-20 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.
Let cool in the pan for a few minutes, before removing! Serve immediately or let finish cooling on a cooling rack. Arranged on a plate and served with sweet Red Chili Sauce.