Egg Muffins
This savoury egg muffin recipe is packed with colourful veggies, crispy bacon and melty cheese. It’s an ideal option for a breakfast egg muffin on-the-go, or a protein-packed snack in school lunchboxes to keep tummies full and satisfied.
Prep time: 15 minutes | Cook time: 30-35 minutes | Makes: 12 muffins | Recipe by Cecilia Tan @ultimateomnoms
INGREDIENTS
6 large Otaika Valley Free Range Eggs
60ml milk
Salt and pepper to taste
½ tsp garlic powder
½ cup capsicum (diced)
½ sweet corn
¼ cup chopped parsley
100g shredded cheddar cheese
4-6 rashers of cooked bacon (chopped)
Preheat oven to 175°C. Grease a muffin tin to prevent sticking.
In a mixing bowl, crack the eggs and beat them. Add milk, salt, pepper and garlic powder. Whisk until well combined.
Stir in the diced capsicum, sweet corn, parsley, shredded cheese and bacon.
Pour the egg mixture evenly into the muffin cups, filling each cup about 2/3 full.
Bake in the pre-heated oven for 30-35 minutes or until the eggs are set and the tops are lightly golden brown.
Allow the egg muffins to cool for a few minutes before removing them from the muffin tin.
Serve warm and enjoy your delicious egg muffins!
