Tasty, Easy and FAST Egg Muffins!

Tasty, Easy and FAST Egg Muffins!

Pop your oven on to preheat while you’re preparing your food, take your cupcake oven proof tray, put some butter on your fingers or just use oil and rub it all around the sides and bottom of the cases of the tray so that they won’t stick (If you think they might still stick to the tray then try and use some muffin cups or cut out some baking paper to use as cups as this definitely saves time on washing up!) Get a large bowl and crack about 8 large eggs into it and mix, this will make 6 muffins (or just add more eggs depending on how many muffins you want to make). Get out your favourite veggies, chop them up and add them into the egg mix. I will give you a few of my favs and you can go from there, adding just about anything you fancy 😉 Spring onions, cherry tomatoes (sliced), mushroom, spinach, grated or thinly sliced cheese, bell peppers etc… I personally don’t eat meat in it but if you want you can add ham, chicken or whatever you want 🙂 Then just season it up with a few shakes of salt and pepper, pop them into your tray and into the oven for 15-18 minutes. Please note that they will be quite hot when you take them out so please be careful not to burn your hands. Slide a butter knife through the middle of the muffin and if the knife comes out clean, you’re done but if not, just pop them in for a couple more minutes. The best bit is if you have left overs or you want to batch make them you can put them in a freezer bag and have them there for the mornings when you’re in a rush and want something delicious to grab before running out the door. To serve from freezer, either thaw overnight in the fridge, then re-warm in microwave or oven, or take directly from the freezer to the microwave and heat until thawed and piping hot. These are a winner in my house with both adults and children, so I would definitely recommend that you try them out, enjoy 😉

Bailey Frost

Bailey Frost

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