Egg muffins 3 ways
Mini baked egg muffins make the perfect snack or breakfast on the move. Fill them with any of these toppings or freestyle with what you have in the fridge or ingredients you want to focus on as part of your meal plan. Once you give them a go, they’ll become a weekly staple – trust us!
20 mins, 10 mins prep
Serves many!
Ingredients
- Oil, cooking spray
- 10 Enriched MULTI-VIT+ eggs
Toppings - Optional
Option 1
- 15g baby spinach, washed and roughly chopped
- 50g cherry or baby plum tomatoes, halved
- 30g grated mozzarella
Option 2
- 2 rashers smoked back bacon, finely sliced and cooked until golden and crisp
- 25g mature cheddar, grated
Option 3
- 30g baby chestnut mushroom, finely sliced
- a couple of sprigs fresh parsley, leaves finely chopped
Method
- Preheat the oven to 200°C/180°C fan. Spray a 12-hole non-stick muffin tin with cooking spray. Crack the MULTI-VIT+ Enriched eggs into a large mixing bowl, season and whisk thoroughly.
- Evenly pour the beaten eggs into the muffin holes, only filling them just over half full. Top each one with your chosen toppings, slightly pushing down into the beaten eggs.Carefully transfer to the preheated oven and bake for 20 mins, until risen, golden and just cooked.
- Leave to cool in the tin for 5 mins before removing and transferring to a wire rack. Eat while still warm or cool completely and pop in the fridge for some fuel on the go.
