Easy Egg Muffins

January 25, 2017

These are so easy to make and great for breakfast, a snack or in a packed lunch. They are basically mini crust-less quiches. They are a good low-sugar option, packed with good quality protein and great for getting some veggies into your breakfast. I usually make mine in a 12-hole muffin tin, varying the ingredients to make 3 or 4 different kinds, so you can meet everyone’s tastes. My daughter loves the cheese and ham filling, whereas my favourite is the cottage cheese and spinach. Happy cooking!

 

INGREDIENTS:

 

Base:

  • 6 large free-range eggs

  • 6 rashers of free-range smoked bacon (optional)

  • Salt and pepper to taste

 

Fillings: (these are my favourites, it's fun to experiment with your own)

  • Broccoli & mushroom

  • Cottage cheese & spinach

  • Cheddar cheese and hard-carved roast ham

  • Sweet potato, broccoli and mushroom with cheddar cheese

 

METHOD:

 

  • Pre-heat oven to 180 degrees.

  • Beat the eggs in a bowl and season to taste with the salt and pepper.

  • Line the muffin tin with the bacon rashers, 1 rasher should do 2 ‘portions’.

 

Prepare the ingredients for the fillings…

 

  • Gently sauté the broccoli and mushrooms in a little butter – add to muffin tin

  • Sauté the spinach in a little butter – add to the muffin tin, with a spoonful of plain cottage cheese

  • Chop the ham into small chucks – add to the muffin tin with some grated cheese

  • Sauté some roasted sweet potatoes, broccoli and mushrooms in a little butter – add to the muffin tin, sprinkle with cheddar cheese

  • Pour the egg mixture over the ingredients, be careful not to over fill.

  • Top with a little black pepper.

  • Cook for approx. 30 minutes.

  • Enjoy!

     

     

 

 

 

 

 

 

 

 

 

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