Breakfast Muffin
Makes 6
Ingredients
- 12 eggs
- Spring onions, finely chopped
- 2 tbsp pesto (optional)
- Salt and pepper, to taste
Filling options
Kimchi, Mixed mushrooms, Red onion, Goat’s cheese, Red peppers and Feta cheese, Tomato, Spinach, Basil, Smoked salmon, Mackerel, Green herbs, Sundried tomatoes, Ham, Broccoli.
Method
- Preheat the oven to 175°C
- Line a muffin tin with paper baking cups, or use a non-stick muffin tin.
- Add spring onions and additional fillings to each muffin cup.
- Whisk the eggs, pesto, salt, and pepper until combined.
- Pour the egg mixture evenly into each muffin cup.
- Bake for 15–20 minutes, until set.
- Enjoy two muffins per serving, warm or cold.
- Prepare a big batch and store in the fridge for 3-4 days or freeze for up to 3 months.