Egg Muffins | recipe

Egg muffins are perfect for a quick on the go breakfast, a light lunch or a protein rich snack.

I love a food that is suitable for breakfast, a light lunch or a quick snack. Egg muffins are a quick recipe that allow for lots of variety, can be made in advance and kept in the fridge/freezer.

Delicious hot or cold, and pending on your fillings, come in at approximately 80 calories per muffin.

Ingredients

Makes | 8 muffins

6 large eggs
Salt and pepper seasoning

Filling Ideas:

(1) Broccoli and cheddar cheese

For 2 muffins: 1 tsp finely chopped broccoli florets and 10g grated cheese

(2) Pancetta and cheddar cheese

For 2 muffins: 1 tbsp pan fried diced pancetta and 10g grated cheese

(3) Tomato, peppers and cheddar cheese

For 2 muffins: 2 finely chopped plum tomatoes, 15g finely chopped bell pepper and 10g grated cheese

Method

Pre-heat the oven to 190c.
Line a muffin tin with silicone muffin liners.
Whisk the eggs and season well. Don't over salt the eggs if you are adding pancetta to your filling.
Fill each muffin liner halfway.
Add your fillings and mix well.
Pop the tray into the oven for 15mins. Check if the muffins are cooked. If they don't look cooked, give them up to 3minutes extra. Note that overcooking will make them taste rather rubbery.

Simples.

Have a muffin or 2 for a quick breakfast / breakfast on the go. Or a few with soup / salad for a light lunch.

Bon appetit!