Eggy Breakfast Muffins

These are so simple to make and they are great for using up leftover veg. You can put anything you want in them and eat them hot or cold so great for days when you need something quick, as long as you made them the night before.


  • 4 eggs
  • Splash of semi-skimmed milk
  • Ham or bacon
  • Mushrooms, peppers, onion or whatever other veg you have to use

Method (makes 6)

Whisk up the eggs and milk in a jug then set aside. Chop up your veg and meat, cook slightly if required. Put the chopped up veg and meat in the bottom of 6 silicone cases then pour the egg over the top. Pop them in the oven on 180° for around 25 minutes. Let them cool slightly before you tuck in, they come out REALLY hot and hold the heat well!



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