Breakfast Muffins

Method

1. Line a muffin tray with muffin papers.
2. Heat a non-stick frying pan with a little olive oil and fry the onion, chickpeas and mushrooms over a high heat for 2 minutes. Add the spinach and allow it to wilt, cooking for an additional minute.
3. Place all the remaining ingredients into a medium sized bowl and mix together until just incorporated, adding in the chickpea mushroom mixture.
4. Divide the mixture evenly among the 12 muffin pan cups.
5. Bake at 180°C for 20-25 minutes or until eggs are fully cooked.
6. Remove from the oven and allow to cool slightly. Using a small spatula, lift the muffins from the pan.
7. Serve warm or cold.