Mini Egg Muffins

Quick and easy. Great for kids lunch boxes. Can be frozen for later use.
Mini Egg Muffins
Mini Egg Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    Eggs beaten with 2 tablespoon milk

  • salt & black pepper to taste

  • Ideas:

  • Spring onions

  • Chopped tomatoes

  • Onion

  • Cheese

  • Green capsicum

  • Fresh coriander

  • Chicken or other lean meats

  • Spinach

  • Ricotta cheese

  • Bacon

  • Etc, etc, etc

Directions

*Preheat oven to 200°C *Grease a mini muffin tin *Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture over vegetables. *Place muffin pan on the centre rack of oven and bake for 20-25 minutes or until muffins are light brown, puffy and the eggs are set. *Let muffins cool for a few minutes before removing from muffin pan. Loosen gently with a knife if they seem to be sticking. *Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. They can be reheated in the microwave.

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