Breakfast Egg Muffins

It was about time I gave you all another breakfast recipe, so here are my cute little egg muffins!

I love seeing these turn from a sloppy mixture into a perfectly risen fluffy muffin once I've removed them from the oven. Basically, it is an omelette in cup form. It isn't essential to have a muffin baking tray; you can just use muffin cases but silicone ones are best, as I have tried paper ones and things got messy.

These are super simple to make and can be altered by adding whatever ingredients you want. I have used mushrooms, red pepper, basil, sundried tomatoes and spring onion. Bacon is another great addition if you want a touch of saltiness. Top them with grated cheese before baking or leave them as they are - i'm not fussy! In this photo you can see I have drizzled over balsamic glaze. Feel free to add a squirt of ketchup or maybe a light drizzle of olive oil.

These little cuties are packed with protein for you to kick start your day! However, this does not mean these are strictly for breakfast. In fact, I often have these for lunch with a side of salad and avocado.

Ingredients:

(Makes 6)

- 5 large eggs

- half a red pepper

- 2 spring onions

- 2 chestnut mushrooms

- 3 sundried tomatoes

- ~ 5 leaves of fresh basil

- salt and pepper

- olive oil

Method:

1. Preheat the oven to 180 degrees.

2. Slice your mushrooms and fry them from 2-3minutes over a medium heat in a frying pan with a drizzle of oil, until they're golden brown.

3. Prepare the rest of your vegetables by chopping the pepper, basil, spring onions and sundried tomatoes into small chunks. Add these to a mixing bowl with the cooked mushrooms.

3. Crack the eggs into the mixing bowl containing the vegetables along with some salt and pepper, the whisk everything to combine.

4. Brush a bit of oil over the baking tray (or muffin cases) then pour in the mixture into each hole. You can add your grated cheese at this point. Bake your muffins for 15 minutes until they have turned all fluffy.

#breakfast