Eggy Muffins
I think one of the best things you can do for your eating habits is to BE PREPARED. If you’ve got some meals that you’ve made on the weekend, or all your ingredients ready to go in the one place for your salads and dinners it takes a lot of the time and stress out of cooking.
You can whip these babies up on the weekend, or even at the same time you’re making dinner, and have a few ready to go for breakfast throughout the week or to have as snacks.
You’ll need:
- Eggs (depending on how many muffins you’d like to make, you usually need 1½ -2 eggs per muffin.
- Assorted veggies – e.g. Mushroom, capsicum, spring onion, kale, spinach
- Small handful of parsley
- Splash of milk or cream
- Salt and pepper to taste
- Handful of Grated cheese
- Salami or prosciutto to line the trays with. (1 slice per muffin)
- Pinch of cayenne or nutmeg (optional)
Method:
Preheat oven to 180 C.
Line a muffin tray with prosciutto or thinly sliced salami, using your fingers to press it into the mould.
In a bowl whisk together the eggs with some salt and pepper and a little water or milk of your choice (or cream if you’re feeling lush) as well as a handful of grated cheese. Pour these into the muffin trays, leaving room to add the veggies and reserving a small amount to top up.
Finely chopped some veggies that you’d like to add, I used kale, mushroom and capsicum, and added some flat leaf parsley and the spices. Evenly distribute these into the egg muffins, and push them down so they’re covered with the egg mixture. Top up with extra egg mixture if required.
Place in the oven and cook for 20 minutes or until cooked through and gold on the top.
These will keep in the fridge for 3 days or so nicely, but they’re very yummy so they probably won’t last long!
[fb_button]
