Breakfast Muffins
Good food, on the go.......
I love eggs……..poached, fried, omelette, dippy, any which way! They are full of protein and nutrients and they are a really magical baking ingredient.
Waking up to pre prepared breakfast muffins, such a good feeling on a busy morning, knowing a quick healthy breakfast is already made. Once made, these can be popped in the fridge or freezer, to be ready when needed, and eaten hot or cold.
Add in some healthy green broccoli and spinach, vitamin d enriched mushrooms, some spring onions, and that is a tasty breakfast!!
Ingredients
Egg Muffins
Makes 12 muffins
1.5 tbsp Rapeseed oil
12 large eggs
100g Greek Yogurt/100ml milk of choice
Salt & pepper
75g cheese of choice
Plus veg of choice, I used:
4 spring onions
5 chestnut mushrooms
Few florets of broccoli cut small
Handful babyleaf spinach
.
1. Preheat oven to 190°/gas mark 5.
2. Fry vegetables off in some of the oil until a little softened. Add spinach at the end of using.
3. Meanwhile use the remaining oil to grease a 12 hole muffin tin.
4. Whisk together eggs and yogurt or milk and season well. Stir through some of the cheese saving a little for the top of each muffin.
5. Share cooked veg equally almost muffin tin holes and then divide egg mixture equally over veg.
6. Add a little cheese to the top of each muffin and bake for 15-20 minutes until risen and golden.
7. Eat whilst warm or allow to cool and store in a sealed container in the fridge for 3 days or freezer for 2 months.
