Preheat the oven to 180°C. Finely chop the pepper, mushrooms and one spring onion.
Beat the eggs in a bowl with a whisk. Add Biofood herbal salt and pepper to taste. Stir in the vegetables.
Pour the egg mixture into muffin tins. Place the baking tin in the middle of the oven and bake the egg muffins for around 20 minutes. Check by gently pressing on the centre to see if the eggs have set and the muffins feel firm. Cut the remaining spring onions into rings and sprinkle over the muffins.
Serve a muffin with some gluten-free bread. Enjoy!