Egg Muffins

PT365 Egg Muffins

Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. And these tasty breakfast egg muffins. You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all weekend. Get the kids involved as well by letting them choose their own ingredients.

Ingredients

Spring onion as required

Chopped tomatoes as required

Onion as required

Cheese as required

Green chillies

Fresh coriander

Capsicum chopped as required

You can add chicken, beef, mince cooked., spinach, sausages, ricotta cheese and lots more as per your taste.,

Eggs 6 beaten with 2 tbsp milk salt and black pepper to taste

Method

Preheat oven at 200C

Grease your muffin tin

Add vegs of your choice along with cheese., pour beaten egg mixture on it.,

Place muffin pan on the centre rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.

Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.