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278

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