These egg muffins are the best grab and go breakfast things. They are perfect to pack for kids lunch boxes or even for someone who is on a diet. The ingredients are a pretty kitchen staple. Whisk them and bake.
Makes 6 or small 12
Time: 35-40 minutes
6 eggs
2 cups cheddar cheese grated ( reserve 1/2 cup)
Salt and pepper
1-2 tbs parsley chopped
1/4 parmesan cheese grated
1/2 cup crisp fried bacon sliced
A handful of wilted chopped spinach
1 tbs olive to brush the tin
Method
Crack 6 eggs in a bowl making sure there are not broken shells in. Beat them well. To this add the salt and pepper, cheese, fried bacon and spinach. Mix it well.
Grease the baking tin well with oil. This recipe makes 12 medium sized muffins but I made 6 large as we are a family of three.Therefore two for each. Pour the batter into the baking tin. Add the grated cheddar cheese and sprinkle some parsley and a bit more black pepper.
Bake in a preheated oven at 180'C for 25 to 30 minutes until golden brown and puffed. Remove and let it cool for at least 10 minutes before removing from the tin.
Serve with ketchup or just on it own.
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