Egg Muffins

Egg Muffins are so easy to bake and make life easy for you as well! You can make it in advance, pop it in the fridge and then there is a quick egg breakfast for the next few mornings that you can warm up in the microwave or just eat cold. You can also pack it in for lunch! And best of all is that it saves you so much time in the mornings before work and it’s really tasty! This recipe is for one muffin tin. I use the big muffin tray to make 6 big ones, but you can also make 12 smaller ones in a regular muffin tray!

Ingredients

  • 6 to 8 eggs
  • 1⁄4 cup – of milk / cream
  • feta / cheddar / goat`s cheese
  • vegetables of choice
    (I use peppers, pepperdews, pan-fried mushrooms, steamed spinach etc. You can really mix it up here!)

Directions

  1. Line the muffin tray with a little butter / coconut oil.
  2. Whisk the eggs and cream / milk.
  3. Fill each muffin tin with vegetables and cheese. I make sure it`s about half full with vegetables and cheese.
  4. Add your egg mixture equally.
  5. Put it in the oven at 180ºC for about 20 minutes until the egg is completely set.

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