Egg Muffins
Katie Barry
Indgredients
Spring Onion as required
Chopped Tomatoes as required
Onion as required
Cheese as required
Green chillies
Fresh Corriander
6 Eggs
2 tbsp Milk
Black Pepper to taste
Optional
- Chicken
- Lean Meats
- Spinach
- Ricotta
- Cheese
- Red Peppers
Directions
- Preheat oven at 200 degrees and grease your muffin tin
- Beat Eggs, Milk and pepper together
- Place your vegetables (or other ingredients) along with some cheese in muffin tray and pour some egg over
- Place the muffin pan on the centre rack of the oven and bake for 20-25 mins or until muffins are light brown, puffy and the eggs are set
- Let the muffins cool for a few minutes before removing from the muffin pan or cups
- Loosed gently with knife if they seem to be sticking
- Eat immediately or let cool completely and store in plastic bag in fridge or freezer
- Egg muffins can be reheated in the microwave
*Tips
Mushroom and Garlic should be fried first