Egg Muffins
This is a great family breakfast as you don’t have to be cooking eggs over a stove, something I find incredibly difficult to do with small children. It is also an opportunity to use up herbs, grated cheese or leftover vegetables and so on. These egg muffins can be eaten warm, or cold and lovely served at a picnic, or as an after school snack. They will keep for 1-2 days in an airtight container.
Below I have included a “master recipe” and then some versions we love as a family. But make this your own and use the ingredients you like, or need to use up.
master recipe (makes x12 mini frittatas)
12 organic eggs, 1 per muffin portion
2 tablespoons organic whole milk
You will need a x12 portion non stick muffin tin (otherwise grease the muffin compartments with a little melted butter, or oil)
Preheat the oven to 190°C. Combine the eggs and milk in a bowl. Then pour the egg mixture into the muffin moulds. They should be half full; then add your filling of choice. If using cheese, I sprinkle this on last. Bake for 15 minutes, until the egg muffins are golden and cooked through completely. You can test with a sharp knife, if you pierce the centre you should be able to remove the knife with a clean blade. Remove the frittatas from the muffin tin with a spatula, and leave to cool slightly, before eating.
tomato and mozzarella
12 cherry tomatoes, cut in half (1 per portion)
12 mini mozzarella balls, cut into quarters (1 per portion)
cheese, chive + spinach
cheese, chive and spinach
50g pasteurised cheddar cheese
few handfuls of spinach, cooked, drained of water and chopped
1 tablespoon chopped chives
fish, pea + potato
100g sustainable firm fish fillet, such as haddock, halibut or salmon (skinned and pin-boned by your fishmonger or at the fish counter), cooked and flaked
6 cooked new potatoes, sliced (1/2 per portion)
small handful of peas, cooked