Breakfast Egg Muffins
Breakfast Egg Muffins - Image 2

Breakfast Egg Muffins

Little egg muffin, mini frittata – whatever you call them, they make the perfect teeny snack. Think breakfast on the go, kids’ lunchboxes, and snacks for work. They’re adaptable, so add in the things you love or the things that need using in the fridge.

All cheeses work, herbs add freshness, and you can add some chopped vegetables, even cooked leftover potatoes, pumpkin, or grilled capsicums. Add a little chopped ham, bacon, or cooked sliced sausage.

They are quick to make and last for about 3 days in the fridge. You can eat them cold or reheat them in the oven or sandwich press (just don’t squash them!).

Price range: €9.00 through €25.66

€17.00
€17.00
€25.66
€9.30
€9.00
€9.00
€13.00
€16.00
€9.00
Categories,

Step 1
Preheat oven to 170 C. Grease a muffin tin with butter, oil or non-stick spray.

Step 2
In a medium bowl, whisk together eggs, milk, salt, pepper. Whisk well to help keep the muffin fluffy.

Step 3
Quarter the tomatoes, chop the spinach and parsley and mix together in a bowl. Crumble the feta and put into a separate bowl.

Step 4
Put a few tablespoons of the tomato and herb mix into each muffin tin, and crumble some feta ontop. Season with cracked pepper.

Step 5
Pour the egg mixture into each muffin tin, filling about 3/4 full.

Step 6
Bake for 15–18 minutes or until puffy and golden around the edges. Don’t overcook or they will become rubbery.

Step 7
Remove from oven and cool in the pan for 5 minutes. They will deflate!

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