Since I got myself a new fancy non – stick muffin pan, I have been experimenting with egg muffins. Easy to make, versatile and yummy, and also great for breakfast in the morning
- 3 medium sized eggs
- Splash of milk
Ingredients for the filling: you can add pretty much what you want to these muffins. Nice combinations are potato, tomato and gruyère cheese, chicken with pesto, chicken Cajun spice, mushrooms with Spring onion and chili, potato mushrooms and cheese
Prepare your veggies by washing, cutting and shallow frying them in a pan.
Break the eggs in a bowl and beat them with the milk, pepper and salt and any other seasoning that you like.
If your muffin pan is not non – stick, you may need to spray or add some butter on the bottom, so your muffins will not stick to your tray.
Add the veggie and/or chicken combination to the muffin tray, and poor over some of the egg mixture to fill up the tray.
In a pre-heated oven (180°C), bake the egg muffins for 15 to 18 min.
These will keep for several days in an airtight container in the fridge, great to grab one on the way out!