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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 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 week. Get the kids involved as well by letting them choose their own ingredients.
Ingredients
Spring onion
Chopped tomatoes
Onion
Cheese
Green chilies
Fresh coriander
You can add chicken, beef, cooked mince, spinach, sausages, ricotta cheese, and lots more as per your taste. The sky’s the limit!
6 eggs beaten with 2 tbsp milk, salt, and black pepper to taste.
Method
Preheat oven to 200C
Grease your muffin tin
Add veggies of your choice along with cheese, 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.
Enjoy!!
Source: Esme Slabs own creation
