Easy Egg Breakfast Muffins
Most weeks I make a batch of these muffins.
Like most, I am always busy and looking for quick easy recipes to make for the family that they will eat and have some nutritional benefit.
I love these muffins as every week they taste different depending on what I have in the fridge. Great way to use up any vegetables that may have otherwise ended up in the bin.
I have found that although they can freeze, they tend to go very moist if you do. They will last a week in the fridge. Nicest are straight from the oven.
Work for breakfast, snacks or lunch served with a large green salad.
Some people do not pre-cook the vegetables, but I find by frying them off makes them hold together better.
Add different things based on your taste. I love blue cheese and goat’s cheese in these. Mushrooms work well as does tomato and capsicum. Adding different vegetables or herbs totally changes the taste.
Let me know what versions you come up with.
- 1 frying pan
- 1 Muffin tin or Muffin maker Kmart sells a great muffin maker for under $10
- 1 Cup Vegetables finely sliced or grated I tend to use up whatever is in fridge. Zucchini, Carrots, celery, broccoli, beans, capsicum
- 1/2 Onion Sliced finely
- 1 Rashes Bacon, sliced finely
- 1 Cup Grated Cheese
- 6 Eggs Lightly beaten
- 1 tbsp Olive oil or butter
- Salt and Pepper
- Slice or grate all ingredients
- Heat the frying pan, and cook the onion until translucent. Add bacon and then add all the other vegetables. Gently fry off until all moisture has evaporated.Allow to cool
- Beat eggs and then add cheese , cooled vegetable and bacon mix, stir gently. Heat oven to a medium-high heat, if using muffin tins or heat muffin maker to manufacturer instructions.Fill the mixture into a muffin tin or muffin maker and cook until lightly brown.Approximately 10 minutes
- Enjoy them warm or have it cool with a salad