One of my recent fave recipes is Egg muffins. Apart from the fact that it’s easy to make I also like how it can be adapted to suit all taste buds, in other words, you can put in what you like. The other reason is that it can be eaten ar anytime of the day either hot or cold with your fave accompaniments. Without further Ado – sounding like Shakespeare cos I got a A in Literature, lol. Here is the recipe I am not going to bore you with pictures of how to chop vegetables as I am pretty sure you can do that already, basically I have skipped the obvious .
The ingredients, cheese is important for this recipe as it holds the muffin. You can any cheese of your choice.
I used a deep silicone muffin tin for this recipe but you can use any kind of baking tin you have, be sure to oil your tin if its not silicone. I layered the tin with wafer thin ham, not necessary I just wanted a more satisfying meal. Next I added chopped vegetables of my choice.
I beat 5 eggs; added about half a mug of milk, seasoning and mixed spice. Poured into each hole
Top with cheese of your choice. Transfer to your hot oven. As all oven temperatures are different I can’t give you a specific temperature but mine was on 150 degrees for 30 minutes as I had put a lot of ingredients in my muffins so will take longer to cook.
My baked egg muffins, yes I over filled one hence the spillage, it was thoroughly cooked regardless.
This what it looked like out of the tin.
Next day for my lunch later. I heated it in the microwave for 3 minutes, let it cool slightly then placed on the bed of salad of my lunch box.
And that is how you make egg muffins, simple satisfying and delicious. The muffins can be stored in the fridge for up to a week or they can frozen in freezer bags, once they are defrosted, heat them in the microwave. There are many ways to make egg muffins or omelette as some people to call it. For example, some mix all the ingredients into the eggs but this was my preferred choice as it means none of the ingredients are missing when I am pouring it into each individual tin, I like to see and taste every ingredient.
Enjoy making yours whatever ingredients you prefer to put in it. And do let me know how it turned out.