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.
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Add in some healthy green broccoli and spinach, vitamin d enriched mushrooms, some spring onions, and that is a tasty breakfast!!
Ingredients
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Egg Muffins
Makes 12 muffins
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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
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1. Preheat oven to 190°/gas mark 5.
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2. Fry vegetables off in some of the oil until a little softened. Add spinach at the end of using.
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3. Meanwhile use the remaining oil to grease a 12 hole muffin tin.
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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.
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5. Share cooked veg equally almost muffin tin holes and then divide egg mixture equally over veg.
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6. Add a little cheese to the top of each muffin and bake for 15-20 minutes until risen and golden.
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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.
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