I have been experimenting with some breakfast dishes and today was the turn of Breakfast Egg Muffins.
This is a really simple recipe and best of all no mixing as it all happens in the muffin tin (no washing up either!)
They turned out really well and passed the taste test with the team of builders, so they are definitely making it onto the HfH menu.
Chopped Spring Onion
Chopped Tomatoes (cherry are lovely and sweet)
Chilli flakes (optional)
You can use whatever your taste is or what you have in your larder/fridge... e.g.
Smoked Bacon (used in this recipe)
Ricotta etc. etc.
Preheat oven to 200 degrees
Grease a muffin tin or line with muffin cases
Add your vegetables and cheese and other fillings
Beat the six eggs together with 2 tbsp milk a little salt, black pepper and chilli flakes (if using)
Pour the egg mixture over over the filling
Place in the centre of the oven and bake for 20-25 minutes or until the muffins are light brown and puffy and the eggs are set
Let the muffins cool for a few minutes (they will sink a little, don't worry!) then remove from the pan.
Eat whilst still warm or store and reheat as desired