Egg muffins!….These are perfect for LUNCHBOXES or quick BREKKIES!…you could even serve as a MAIN MEAL with some potato wedges on the side?? You can keep these in the fridge for a few days so perfect for a quick SNACK too and you can enjoy them cold or simply re-heat in the microwave! Versatile little things really!!
They’re versatile too in the fact that you can add almost anything you like to them!
For these ones I used 4 eggs to make 6 muffins…obviously just double the recipe to make 12..
So start by whisking together the eggs in a bowl and season well.
Next add a small handful of grated cheddar, a small handful of chopped spinach, some grated courgette about 1/4 of one and some chopped ham..mix together and pour into some silicone muffin cases or you can pop straight into a muffin tray but make sure you oil them first otherwise they’ll stick!
Sprinkle with some extra cheese (optional) and then into the oven @ 180C for around 12-15 mins or until set.
This is just one version though…You could add all sorts though, spring onion, smoked salmon, cooked bacon, you could do red pepper and goats cheese?! Broccoli and chorizo? What filling will you go for??
What you need:
- 4 eggs
- Handful grated cheddar
- 1/4 courgette grated
- small handful spinach – finely chopped
- 2 slices of ham roughly chopped
What you need to do:
- Place your silicone muffin cases into your muffin tray
- Preheat the oven to 180C
- In a bowl crack your 4 eggs and lightly beat
- Next add the remaining ingredients, season well and mix.
- Pour the mixture evenly into the muffin cases.
- Pop into the oven for 12-15 minutes or until set.
- Then gobble them up!
Please let me know what flavour combinations you come up with would love to see your variations!
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