Egg Muffins

Last week my aunt shared this fantastic recipe. Once I tried it, I was thrilled at the result. The Egg Muffins as they’re called, are yum and can be prepped for in a flash. Though cooking time is a bit much, these are great for breakfast, an evening snack or even something that I would consider as a lunch box or a travel food item for T.

You can add virtually anything to these muffins from veggies to mushrooms, cottage cheese to poultry, fish or even meat. I’ve used a mix of veggies for these.

Ingredients:

  • 1 large Eggs, beaten
  • Zucchini, chopped
  • Yellow Pepper, chopped
  • Carrot, Grated
  • 1 Tablespoon of Milk
  • Herb mix
  • Salt & Pepper
  • Cupcake mould
  • Baking cups

eggmuff

eggmuff2

Method:

  • Beat the eggs with the milk along with the herb mix and seasoning
  • Lightly grease the baking cups
  • Add the chopped veggies to the cups
  • Pour the egg mix over the veggies until the veggies have submerged
  • Bake on 200°C for about 20-25 mins
  • Serve when cool

muff3

Recipe Credit: https://www.facebook.com/signaturewedding/photos/a.10150144552818056.341289.256187368055/10153312121478056/?type=1&fref=nf&pnref=story

 

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