Egg Muffins
Ola!
So at home we're trying to eat a little healthier, and get in some extra veggies wherever we possibly can. So I came up with these super scrummy Egg Muffins....think of a quiche minus the pastry, and you're on the right lines. What's great about these is that you can literally add any veg you want to! Just remember that you may need to cook your veg before hand depending on what you're using!
Ingredients
6 eggs, beaten
1/2 cup milk
1 pinch salt
1 pinch black pepper
1 pinch cayenne pepper
1 large mushroom, finely chopped
1 onion, finely chopped
100g cheese, grated
Method
In a jug, whisk up your eggs and add in the milk and seasoning and beat well. Pop in the fridge whilst you prepare everything else.
Chop the mushrooms and the onions (or whatever veg your using), into small chunks.
Place a tsp of oil in a frying pan and allow it to heat up. Once hot, add in your veg and cook until just softened. If you'd rather have a bit of a crunch, then that's fine too!
Meanwhile, grate the cheese. Add half to the egg mix.
Once your veg is cooked, leave to one side to cool, and pre-heat your oven to 180C.
Oil a muffin tray really well. This is vital as otherwise your egg mix will stick and you'll never get them back out of the trays.
Add the cooked veg to the egg mix and pour into the muffin tray holes.
Sprinkle with a thin layer of the remaining cheese, and carefully place in the oven for 20-2 minutes or until set and golden brown on the top.
Leave to cool in the tray for 5 minutes before removing and fully cooling on a wire rack.
And there you have it!
They make the perfect lunch time snack, and are super healthy too!
Happy baking,
Charley x
So at home we're trying to eat a little healthier, and get in some extra veggies wherever we possibly can. So I came up with these super scrummy Egg Muffins....think of a quiche minus the pastry, and you're on the right lines. What's great about these is that you can literally add any veg you want to! Just remember that you may need to cook your veg before hand depending on what you're using!
Ingredients
6 eggs, beaten
1/2 cup milk
1 pinch salt
1 pinch black pepper
1 pinch cayenne pepper
1 large mushroom, finely chopped
1 onion, finely chopped
100g cheese, grated
Method
In a jug, whisk up your eggs and add in the milk and seasoning and beat well. Pop in the fridge whilst you prepare everything else.
Chop the mushrooms and the onions (or whatever veg your using), into small chunks.
Place a tsp of oil in a frying pan and allow it to heat up. Once hot, add in your veg and cook until just softened. If you'd rather have a bit of a crunch, then that's fine too!
Meanwhile, grate the cheese. Add half to the egg mix.
Once your veg is cooked, leave to one side to cool, and pre-heat your oven to 180C.
Oil a muffin tray really well. This is vital as otherwise your egg mix will stick and you'll never get them back out of the trays.
Add the cooked veg to the egg mix and pour into the muffin tray holes.
Sprinkle with a thin layer of the remaining cheese, and carefully place in the oven for 20-2 minutes or until set and golden brown on the top.
Leave to cool in the tray for 5 minutes before removing and fully cooling on a wire rack.
And there you have it!
They make the perfect lunch time snack, and are super healthy too!
Happy baking,
Charley x
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