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Savoury Egg Muffins

I absolutely love these mini savoury muffins, I always make a batch of 6 each week as they are fantastic for breakfast, a healthy snack or even for lunch with a salad. They are great to grab and go for people with busy lives or those who just don’t fancy breakfast first thing in the morning.

I tend to use all sorts of ingredients from mushrooms, courgettes, peppers, broccoli, tomatoes, garlic, basil, chives, chillis (just a little piece, as I don’t like it too hot!) bacon, ham, sausages or smoked salmon. I use whatever is left in the fridge/cupboard and make a selection of different tasty muffins. They are low in fat, sugar free, delicious and healthy, have fun experimenting.

Method

Pre heat oven to 200 C/390 F/Gas 6

Grease muffin tray with a little butter

Crack the eggs into a jug and whisk (I normally use one egg for each muffin)

Add a pinch of salt and pepper

Chop your own filling into small pieces

Add your filling to the muffin case

Pour your egg mixture into muffin case

Place the muffin tray in the centre of the oven for approx 20-25 minutes or until the muffins are golden brown and cooked right though.

Allowed to cool and store in an airtight container in the fridge for up to 4 days.

 

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