Egg breakfast muffins
Prep 10 mins, cook time 20 mins. Makes 6.
Ingredients
- 4 eggs
- 1 handful cheese, grated
- Salt
- Pepper
- 4-5 splashes hot sauce (or curry powder) – optional
- Fillings – choose from diced tomatoes, spinach leaves, cooked
ham or bacon, chorizo, feta, cooked mushrooms, spring onions
Method
Preheat the oven to 200°C/Gas Mark 6. Add 1-2tbsp fillings of your choice to a greased muffin tin or silicon muffin case. Whisk eggs, salt, pepper and hot sauce (if using) and pour over the mixture in each case. Sprinkle cheese on top and bake in the oven for 15-18 minutes or until the tops are firm to the touch.
Leave to cool and place in an airtight container lined with a sheet of kitchen towel (reusable if possible) to absorb any moisture. Keep in the fridge for up to 4 days.
These muffins also freeze well. Defrost in the fridge overnight and either reheat in the oven or microwave the next morning.
