Breakfast egg muffins

 

Egg Muffins

Ingredients

6 large free-range eggs

2 tbsp of mixed, chopped peppers

1/2 red onion – finely chopped

2-3 broccoli heads (not the stalks)

2 teaspoons sweet corn (tinned or frozen)

2 teaspoons garden peas (frozen have a better texture)

1/2 teaspoon (or to taste) dried chilli flakes

1 teaspoon dried basil

Dash of salt and pepper

6 cup-cake cases

50g of grated hard cheese

Method

Mix the red pepper, onion, peas, corn and broccoli in a bowl and then spoon this mixture in the cup-cake cases – you will need to fill to around 2/3 of the case.

In another bowl whisk the eggs with the salt, pepper, dried chilli flakes and basil until light and fluffy.

Pour into cases, covering the vegetables but stopping before it reaches the top.

Sprinkle with the grated cheese.

Bake these at 190C for 30-35 minutes ( a skewer should come out clean if inserted into the middle)

Leave to cool (or eat one straight away if, like me, you can’t resist a taste!)

You can store these in an air-tight container in the fridge for 3 days or freeze them individually for up to 3 months.

They are just a good cold as hot and two muffins make for a good breakfast.

 

 

 

 

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2 Comments
  1. Reply Linda Harrison August 7, 2017 at 6:37 pm

    These look great, although would leave out the sweetcorn as I am not a huge fan!

    • Reply Website Owner August 8, 2017 at 9:33 am

      The great thing about these is you can include any left-overs you may have!

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