Breakfast egg muffins

Breakfast egg muffins

 
It’s all about trying to make breakfast food more appealing than just the basics. I always wonder why a restaurant can’t jazz up their eggs, instead of the normal fried, poached or scrambled variety, then the menu would be ever so appealing! 

There’s are a take on a muffin, but some could also say a quiche, other might even say a frittata, but what will absolutely blow your mind is that there is nothing in here that isn’t healthy for you…ok, maybe the cheese, but it’s really minimal. 

Breakfast egg muffins

  • Difficulty: so easy
  • Print
 

Ingredients 

18 eggs, cracked, blended and strained 

Grated mozzarella or Parmesan (only for tops) 

Chopped fresh herb selection (the more the merrier) 

Fillings: 

You can used any vegetable you please, they should be chopped and fry them all off before hand. 

I used baby potatoes, sundried tomatoes, onion, mushrooms, garlic and fresh herbs. 

Method 

Preheat oven to 180C 

Fry off your vegetables with loads of garlic, fresh herbs, and season well. 

If you are using potatoes, steamed them until just soft, before adding them to the frying pan. 

Prepare your muffin tins with a good spray of nonstick 

Now spoon your vegetable mix into the prepared tins, filled each one up about half way. Then slowly pour your egg mix to the brim of each muffin cup. Top with grated cheese and more fresh herbs. 

Pop into the oven and watch the magic happen! They puff up beautifully and go golden brown on the surface. 

These babies bake for about half an hour, depending on your oven speed. To check, insert a skewer stick, it needs to come out clean. 

Serve with a fry up, or on its own with a fresh tomato ragout and loads of rocket. 

❤️🍴

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