Egg Muffins baked in a square muffin pan with fetta
Ingredients
You can add any of the following
Spring onion
Spinach
Asparagus
Corn
Onion
Cheese
Feta cheese
Cold cut meat
Ricotta cheese
Bacon, and lots more as per your taste.
Eggs x 8 – beaten with ½ cup coconut milk, black pepper, and any other spices to taste
Method
Preheat oven to 350F
Grease your mini muffin tin
Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
Place muffin pan on the center 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 them from the muffin pan or cups.
Loosen gently with the knife if they seem to be sticking.
Eat immediately or let cool completely and store in a plastic bag in refrigerator or freezer.
The Egg Muffins can be reheated in the microwave.
Prepared and tested by Esme Slabs
