Egg Muffins
This creates a batch of 12 muffins that can be frozen and quickly defrosted in the microwave for an express breakfast or a snack. Again, it is all about your preference I love to add onion, mushrooms, cheese, smoked paprika and dried chives to mine. Other options are salmon, spinach, tomatoes, courgettes, broccoli, and peppers.
Ingredients
- 12 Eggs
- 2 Tbsp Full fat or plant based milk
- 200 grams Mushrooms
- 1/2 Onion
- 150 grams Grated cheese
- 1 tsp Smoked Paprika
- 1 tsp Dried Chives
Instructions
- Heat the oven to 200C/180C fan/gas 4.
- Heat the frying pan with coconut oil and add the onion and mushrooms. Fry for 5 mins. Set aside to cool.
- Whisk the eggs with the milk, smoked paprika, dried chives and half the cheese in a bowl. Then add the cooked veg and pour the egg mixture into the muffin tin and top each with the remaining cheese.
- Bake for 15-17 mins or until golden brown and cooked through.