Breakfast is my absolute favourite meal of the day – a nice, hearty brekky and the day is off to a super start. The past year has been a little low on breakfasts per se (living alone doesn’t really leave you with a lot of cooking time) but I am having a great time cooking breakfast pans, eggs and quickies now. Egg muffins are super easy to make and taste amazing as an open sandwich or even burger patties. What’s more, they are so healthy!
Ingredients
For six muffins
- Eggs – 2
- Milk – 2tsp
- Capsicum, chopped – 1 medium
- Tomato, chopped – 1 medium
- Garlic, chopped – 5 pods
- Olives, chopped – 6-8
- Salt and pepper – to taste
Method
- Whisk the eggs with the milk until frothy
- Add the vegetables, salt, and pepper. Mix well
- Pre-heat the over to 200C for 5 minutes
- Meanwhile, grease a muffin tray with oil and pour the mixture in each
- Bake for 5-7 minutes
- Cool down just a bit and serve
How easy is that! You can add as many greens as you want. I am thinking of cooking these in individual silicon moulds next time, how cute would that look!
Happy Chomping 🙂
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