You have to try these! They're so easy to make and can be eaten for breakfast, lunch or dinner, hot or cold. Personally I like eating them the next day when they've been in the fridge over night, but they still taste just as good when they're fresh out the oven.
The best thing about these egg muffins, apart from how easy they are to make, is the fact you can personalise them and experiment with them as much as you like by adding peppers, ham, tomatoes, herbs, bacon, salt, pepper, cheese, anything you want really. You also then get to choose how healthy they're going to be based on the ingredients you add.
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So, here is the recipe for ten egg muffins:
#1 Pre-heat the oven. Approx 180 degrees, gas mark 6/7.
#2 Whisk 5 eggs
#3 Add your chosen ingredients, or save to top.
#4 Pour your mixture into the cake tins, approx 3/4 of the way up (If your tray isn't non-stick, you may need to lightly grease with either margerine, olive/sunflower oil or fry light spray.
#5 Top with chosen ingredients.
#6 Cook in the oven for around 20-30minutes until risen, golden and no longer runny in the middle.
#7 ENJOY.
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I love the fact I can make these the day before and create lots of different flavours. It means that I can keep healthy without having to compromise on taste. On this particular picture I have mixed my eggs with pepper and sage then topped them with mature cheddar. I enjoyed four of these with some chips for brunch and then saved the rest for my lunch the next day.
What flavour muffins would you make?
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