Home Let's Eat All Things Food Yummy breakfast egg muffins

Yummy breakfast egg muffins

Makes 12

Ingredients

12 extra large eggs
125ml cream
½ cup spring onions, chopped
2 cloves garlic, grated
1 chilli, diced
1 large red bell pepper, diced
1 cup corn, cut off the cob (or frozen)
2 cups baby spinach
60g (½ cup) mozzarella, grated
Salt and pepper, to taste
Olive oil

- Advertisement -

Method

Preheat oven to 180˚C and grease a 12 cup cupcake tin.
Add a drizzle of olive oil to a large frying pan.
Add spring onion, garlic and chilli. Cook until fragrant.
Add bell pepper and corn and cook until tender.
Add spinach and cook until wilted and all water evaporates. Remove from the heat and stir through the cheese.
Meanwhile, whisk eggs and cream together. Season well.
Evenly distribute the veggies into the cupcake tin.
Pour egg mixture over veggies.
Bake in the oven for 20-25 minutes, or until golden and set.
Serve warm and enjoy!

To freeze

Wrap cooked and cooled muffins tightly with cling film and place in a ziplock bag and freeze.

To reheat

Defrost muffins in the fridge or covered on the counter.

Oven: Place muffins on a baking tray and reheat in the oven at 180˚C until warmed through.

Microwave: For a quicker breakfast on the go option use the microwave. Place on a piece of paper towel on a microwave-safe plate. Reheat gently in the microwave on medium power until hot and warmed through to the centre, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).

*Recipe courtesy of www.sapoultry.co.za.

- Advertisement -

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Must Read

Snacking can actually be a good thing, here’s why

Most of us are making more trips to the kitchen these days. Being at home more, there are a few reasons we may be...

RECIPE: Pulled BBQ mushroom flatbread

A hearty, comforting, and still elegant main or appetizer.Makes 4 flatbreadsIngredients:Flatbread:2 cups flour4 tsp baking powder1 tsp salt1 cup greek yoghurt2 Tbsp olive oilBBQ...

TOP 5 PICKS WITH PROFESSIONAL RUGBY PLAYER, DILLON SMIT

He’s a professional rugby player by trade, but there's more to Dillon Smit than what meets the eye! He's a proud son; brother; husband;...

RECIPE: Steak, mushroom and baby Potato kebabs

This recipe has the best of all the worlds. Steak, potatoes, mushrooms and loads of flavour! Makes 8 kebabsIngredients:16 baby potatoes500g Portabellini mushrooms400g rump, rib-eye...

Online no-go areas and your children

Help your child understand the no-go areas onlineEnsuring children use the internet and social media safely is not a new topic. These very platforms...