These are brilliant for a quick breakfast to grab and go, They are also good for a filling lunch with some baked beans or a side salad. I used peppers, spring onions and mushrooms but you could put any veg you like in there really, tomatoes, broccoli, peas, sweetcorn whatever you fancy.
I know these are really popular and a lot of people make them but have noticed some put the vegetables in raw and when I tried this I found it made the muffins a bit watery so the simple answer was to cook the vegetables first.
You can use ordinary muffin tins but silicone ones work better (you can get them from pound shops don't have to be expensive) as it makes them easier to get out afterwards. Just make sure you put them on a baking tray too as when full they can get a bit soft.
Breakfast egg muffins
- 6 slices lean ham (or use a pack of wafer thin ham)
- 6 large free range eggs
- 2oz mushrooms (chopped)
- 1 red pepper (chopped)
- 3 spring onions (chopped)
- low cal spray oil
- salt and pepper
Line the muffin tins with the ham try to fill in any gaps but it doesn't matter too much if there are little gaps.
Fry the mushrooms, pepper and spring onions over a low heat in a little spray oil until soft (about five minutes)
Beat the eggs well and season with salt and pepper.
Divide the cooked vegetables between the muffin tin and then pour over the beaten eggs,
Bake at gas 6 /200/400 for about 20-25 minutes until cooked and browned on the top.
Serve warm or cold will keep for about a week in a covered container in the fridge.
credit : http://vicki-kitchen.blogspot.com/
Syn free on extra easy.