My family love eggs (anyway I make them really), but this recipe they absolutely love, this is now a family favourite, one that I'm sure is going to be requested often.
These egg muffins I made the first time for my husband for lunch. I had no bread in the house, and as he was renovating our place he was hungry. I went into the kitchen, looked at what I had in the refrigerator and remembered this recipe.
At first he looked at it and wasn't sure about it (as he is not a fan of frittatas, and this he thought would be like that), but after I said try before you judge it, he took a bite and loved it.
So the next time I made this, I had only soup for dinner, but as I knew that would not be enough, I decided to make these also. I doubled the batch and my kids devoured it. They loved this so much.
These are so easy to make, and you can add so many different ingredients to them. The ones picture are just bacon, cheese and spring onions, but you can add tomato, feta, capsicum, baby spinach, parsley, coriander, whatever you like with eggs.
So make these because they taste great and are so simple to throw together. Make them for breakfast, lunch or dinner, or as a snack. Halve the recipe, double the recipe, make as many as you need.
But one thing, don't overfill the muffin tins, the egg mixture rises during baking, and it will overflow if over filled.
Also there is not an exact measure to my ingredients as it really is a sprinkling of each ingredient, as muffin tins are not huge so use the photos as a guide.
These egg muffins I made the first time for my husband for lunch. I had no bread in the house, and as he was renovating our place he was hungry. I went into the kitchen, looked at what I had in the refrigerator and remembered this recipe.
At first he looked at it and wasn't sure about it (as he is not a fan of frittatas, and this he thought would be like that), but after I said try before you judge it, he took a bite and loved it.
So the next time I made this, I had only soup for dinner, but as I knew that would not be enough, I decided to make these also. I doubled the batch and my kids devoured it. They loved this so much.
These are so easy to make, and you can add so many different ingredients to them. The ones picture are just bacon, cheese and spring onions, but you can add tomato, feta, capsicum, baby spinach, parsley, coriander, whatever you like with eggs.
So make these because they taste great and are so simple to throw together. Make them for breakfast, lunch or dinner, or as a snack. Halve the recipe, double the recipe, make as many as you need.
But one thing, don't overfill the muffin tins, the egg mixture rises during baking, and it will overflow if over filled.
Also there is not an exact measure to my ingredients as it really is a sprinkling of each ingredient, as muffin tins are not huge so use the photos as a guide.
Recipe
Recipe adapted from What's on 4 Australia Facebook page
Makes 6
Bacon, as required
Cheese, as required
Spring onion, as required
6 thin slices tomato
You can add chicken or other lean meats, spinach, ricotta cheese, capsicum, coriander, parsley and lots more as per your taste.
6 eggs
2 tablespoons milk
Salt and pepper to taste
Preheat oven at 200 C/180C fan forced. Lightly grease your mini muffin tin (I use a 6 x 100ml muffin tin).
Add the bacon and cheese to the base of your muffin tin (you can add other things here instead of the bacon or along with the bacon).
Makes 6
Bacon, as required
Cheese, as required
Spring onion, as required
6 thin slices tomato
You can add chicken or other lean meats, spinach, ricotta cheese, capsicum, coriander, parsley and lots more as per your taste.
6 eggs
2 tablespoons milk
Salt and pepper to taste
Preheat oven at 200 C/180C fan forced. Lightly grease your mini muffin tin (I use a 6 x 100ml muffin tin).
Add the bacon and cheese to the base of your muffin tin (you can add other things here instead of the bacon or along with the bacon).
In a measuring jug beat together the eggs and milk. Season with salt and pepper. Pour the beaten egg mixture over the cheese mixture. Just do not overfill, allow room for the egg mixture to rise during baking.
Sprinkle on the spring onions, and top with a thin slice of tomato, if desired.
Sprinkle on the spring onions, and top with a thin slice of tomato, if desired.
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Place the muffin tin on the centre rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are just set. Do not overcook it.
Allow to cool for a minute before loosening the sides gently with knife (only if they seem to be sticking).
Serve immediately (I love them hot) or let cool completely and take to work, school or a picnic.
Serve immediately (I love them hot) or let cool completely and take to work, school or a picnic.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/mini-egg-muffins.html
Pin it: www.pinterest.com/pin/399413060680190220/
Pin it: www.pinterest.com/pin/399413060680190220/
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