Vegetable egg muffins — Caribbean — pantry-friendly

Name: Vegetable egg muffins — Caribbean — pantry-friendly
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Cuisine: Caribbean
Ingredients: 10 large eggs; 1/2 cup milk; 1 bell pepper, finely diced; 2 cups chopped baby spinach; 1 tbsp olive oil; 1 lime, juiced; 1 tsp dried thyme; 1/2 tsp ground allspice; Fine salt and black pepper, to taste; Fresh herbs or baby greens, to serve; 1 cup extra vegetables, fresh or frozen

A wholesome family version that turns pantry staples into a colourful meal, with simple swaps and clear doneness cues.

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8 minPrep

15 minCook

23 minTotal

4Serves

Serves 4

Ingredients

10 large eggs
1/2 cup milk
1 bell pepper, finely diced
2 cups chopped baby spinach
1 tbsp olive oil
1 lime, juiced
1 tsp dried thyme
1/2 tsp ground allspice
Fine salt and black pepper, to taste
Fresh herbs or baby greens, to serve
1 cup extra vegetables, fresh or frozen

5 steps

Method

Heat the oven to 400°F (200°C) and lightly oil the baking dish or pan.
Prepare the main ingredients as listed and combine them in a large bowl.
Fold in the seasonings — 1 lime, juiced, 1 tsp dried thyme, 1/2 tsp ground allspice — without overworking the mixture.
Portion into the dish and bake for about 15 minutes, until the centre is set.
Rest for 5 minutes before serving, then adjust the seasoning to taste.