Mini Egg Muffins

By McBias

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

Ingredients

• Ideas:
• 6 Eggs beaten with 2 tablespoon milk
• salt & black pepper to taste
• Spring onions
• Chopped tomatoes
• Onion
• Cheese
• Green capsicum
• Fresh coriander
• Chicken or other lean meats
• Spinach
• Ricotta cheese
• Bacon
• Etc, etc, etc

Preparation

Step 1

*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.