Description
No more rushing or skipping breakfast, as busy mornings meet their match with these make-ahead egg muffins.
Ingredients
Scale
Base
- 6 eggs
- 2 tbsp milk
- Salt and black pepper to taste
Optional add-ins
- Spring onion
- Chopped tomatoes
- Onion
- Cheese
- Green chilies
- Fresh coriander
- Cooked chicken, beef, spinach, sausage, ricotta, or whatever you’ve got in the fridge.
Instructions
- Preheat your oven to 200°C (about 400°F).
- Grease it up so nothing sticks.
- Drop your chosen veggies, meats, and cheese into each muffin cup.
- Then pour the beaten egg mixture over the top.
- Pop the tray into the oven for 20–25 minutes, until the muffins puff up and turn a light golden brown.
- Let them sit for a couple of minutes before taking them out.
- If they’re a little clingy, loosen the edges with a knife.
Storage & Reheating
Make a batch on Sunday, and you’ve got breakfast handled for the week. Store them in the fridge or freeze them for later. When you’re ready to eat, just microwave for a quick warm-up.
These egg muffins are a lifesaver for busy mornings or when you need a snack that’s actually satisfying. So, would you try them? If you’re anything like me, these might just become your new favorite breakfast hack.
Equipment
Buy Now → Notes
Created, Prepared, Tried, and Tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
