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Title : Egg Muffins ... for breakfast, lunch or supper!
link : Egg Muffins ... for breakfast, lunch or supper!

Egg Muffins ... for breakfast, lunch or supper!

These easy egg muffins are the perfect make-ahead breakfast, or they could be enjoyed for lunch or supper! They are totally customisable, and will keep in the fridge for up to three days. Each of the filling options is enough to make eight egg muffins, so pick your favourite. 

Ingredients

For the egg muffins

6 large free-range eggs
1 tbsp cream, or full-fat milk
freshly ground sea salt and black pepper
1 tsp olive oil, for greasing

For the mushroom and spinach filling

1 tsp olive oil
4 large chestnut mushrooms, peeled and sliced
2 lumps frozen spinach, defrosted, excess liquid removed and roughly chopped

For the kimchi and bacon filling

4 rashers unsmoked streaky bacon
60g/2¼oz kimchi, roughly chopped
½ tbsp finely chopped chives

For the smoked salmon and dill filling

40g/1½oz smoked salmon, thinly sliced
½ tbsp roughly chopped dill

Method
1. Preheat the oven to 180C/160C Fan/Gas 4. Brush 8 holes of a non-stick muffin tin with olive oil.
2. Whisk together the eggs, cream and a generous amount of salt and pepper until combined.
3. For the mushroom and spinach egg muffins, heat an additional teaspoon of oil in a small frying pan, set over a medium-high heat. Fry the mushrooms with a little seasoning until soft and lightly golden – this should take 3–4 minutes. Add the spinach to the pan and cook for another minute until heated through.
4. For the kimchi and bacon muffins, set the bacon rashers in a large, cold, non-stick frying pan over a medium-high heat. Fry the bacon until crisp on both sides, then drain on a piece of kitchen towel. When the bacon is cool enough to handle, cut it into small pieces.
5. Stir the filling ingredients for your muffin of choice into the egg mixture and divide evenly between the prepared muffin tin holes. Bake the egg muffins for 15 minutes until set, slightly golden and puffy. Serve warm or at room temperature.

Tips/Notes

These egg muffins also freeze really well – you can keep them frozen for up to a month. To reheat, just pop them in the microwave.

Please note that for this recipe you’ll need a muffin tin with at least 8 holes!

Recipe idea from here

~ wishing you a happy day ~

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

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