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Friday, September 26, 2014

BREAKFAST: EGG MUFFINS(click here to print)

EGG MUFFINS





6 eggs, beaten
Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
Green chilies

You can add chicken, beef, mince cooked., spinach, sausages, ricotta cheese and lots more as per your taste.,
Eggs 6 beaten with 2 tbsp milk salt and black pepper to taste
Method
Preheat oven at 200C
Grease your muffin tin
Add veggies of your choice along with cheese., pour beaten egg mixture on it.,
Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.

Recipe submitted by Edith Weil

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