Instructions:

• Preheat the oven to 200ºC bake and line a muffin tin with squares of baking paper.

• In a bowl, whisk the egg with a fork until well combined, and season with salt and pepper.

• Fill each muffin tin halfway with veggies and chicken, then pour the egg mixture into the muffin tin to about 1cm from the top edge.

• Bake in the oven for 15-20 minutes or until golden and set in the centre.

• Allow to cool for a couple of minutes then sprinkle with basil and chilli flakes.

Tips:

• Use a measuring jug to pour the egg mixture into the muffin tins to avoid any spillage!

• These muffins can be frozen for up to 3 months, and popped into your lunch box frozen to defrost by lunchtime! Freeze them in a single layer (so they don’t stick together) in an airtight container or freezer bag.

• This makes one serving for you - to prepare in bulk for lunches throughout the week, simply multiply by the number of days you want to have this meal!