Pasted verbatim:
"These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.
I love these. They are filling and so much healthier than your muffins, bagels, donuts, and whatever else you grab with your morning coffee."
Ingredients
- Spring onion as required
- Chopped tomatoes as required
- Onion as required
- Cheese as required
- Green chillies
- Fresh coriander
You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste.
Eggs 6 beaten with 2 tbsp milk, black pepper to taste
Instructions
- Preheat oven at 200C
- Grease your muffin tin
- Add vegetables of your choice along with cheese (if you choose)
- Pour beaten egg mixture on it
- Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
- Let muffins cool for a few minutes before removing from the muffin pan or cups.
- Loosen gently with knife if they seem to be sticking.
- Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer.
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