Egg Muffins three ways
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Egg Muffins three ways
Ingredients:
Muffin base
Tomato, feta and chives
Cheese and Veg
Zucchini, corn and mozzarella
Method:
Muffin base
- 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
- Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper
Cheese and Veg
- 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
- Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture
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