Easy Egg Muffins
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!
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
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.