Prep: 15 mins
Cook: 25 mins
Makes: 6
Difficulty: Cuisine: Saved: | 474 | Recipe by: Australian Eggs |
Recipe Shopping List
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
More Muffins, Scones and Scrolls recipes from Australian Eggs
ok
5
Ur Mom
1 year 7 months ago
amazing
Related: Egg Muffin Breakfast Lunch Snacks Muffins, Scones and Scrolls Australia Day BBQ Father's Day Kids Party Picnic School Holidays Spring Summer Weekends Australian Pie Maker Kid Friendly Football Finals High Protein Broccolini Carrots Cheddar cheese Chives corn kernels Eggs Milk Mozzarella peas Plain flour tomatoes zucchinis
Feedback and Reviews