Prep time: 15 min / Serving size: 12 muffins

 
 

Ingredients

  • 6 large Otaika Valley eggs

  • 60 ml milk

  • Salt and pepper to taste

  • ½ tsp garlic powder

  • ½ cup capsicum (diced)

  • ½ cup sweet corn

  • ¼ cup chopped parsley

  • 100g shredded cheddar cheese

  • 4-6 rashers of cooked bacon (chopped)

Directions

  1. Preheat your oven to 175°C. Grease a muffin tin to prevent sticking.

  2. In a mixing bowl, crack the eggs and beat them. Add milk, salt, pepper, and garlic powder. Whisk until well combined.

  3. Stir in the diced capsicum, sweet corn, parsley, shredded cheese and bacon.

  4. Pour the egg mixture evenly into the muffin cups, filling each cup about 2/3 full.

  5. Bake in the preheated oven for 30-35 minutes or until the eggs are set and the tops are lightly golden brown.

  6. Allow the egg muffins to cool for a few minutes before removing them from the muffin tin.

  7. Serve warm and enjoy your delicious egg muffins!

 Recipe by Cecilia Tian @ultimateomnoms