Take one base easy egg muffin recipe and mix up the ingredients to make these three ideas. These muffins are easy snacks but also make for a tasty lunch or breakfast on the run.
Muffin base
Ingredients
6 eggs
1/2 cup milk
2 tbs plain flour
Method
Preheat oven to 180°C. Line 6 Texas muffin moulds with paper cases. Whisk eggs, milk and flour in a medium bowl. Season with salt and white pepper. Add one of the fillings and spoon into prepared muffin cases. Bake for 20-25 minutes or until puffed and cooked through. Transfer to a wire rack to cool. Serve or wrap cold muffins in plastic wrap. Place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months
Tomato, feta and chives
Ingredients
250g tomatoes, quartered, deseeded, diced
150g fetta, crumbled
2 tbs finely chopped chives
Method
Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper
Cheese and Veg
Ingredients
100g broccolini, roughly chopped
1 large carrot, grated
3/4 cup frozen peas
3/4 cup grated cheddar cheese
Method
Add broccolini, carrot and peas to a saucepan of boiling water. Cook for 2 minutes or until just tender. Drain and rinse under cold water. Drain well and add to egg mixture with cheese. Season with salt and pepper
Zucchini, corn and mozzarella
Ingredients
2 zucchini, grated
2 x 125g sweet corn kernels, drained
3/4 cup grated mozzarella
Method
Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture
