insta-follow-top     pin-follow-top     yt-follow-top     fb-follow-top
 

Egg Muffins three ways

Egg Muffin recipe
magnify
Credit: Whisk Media Group
Recipe by: Australian Eggs
www.australianeggs.org.au
Average: 4.7 (12 votes)
366 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 mins
Cook:  25 mins
Makes:  6
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.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Egg Muffins three ways
Ingredients:
Muffin base
Tomato, feta and chives
Cheese and Veg
Zucchini, corn and mozzarella
Muffin base
  1. 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
  1. Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper
Cheese and Veg
  1. 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
  1. Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture

Reviews for Egg Muffins three ways

4.666665
Average: 4.7 (12 votes)