BREAKFAST EGG MUFFINS

 

---

This Breakfast Recipe Makes 6 Muffins

---

 

There are many varieties of breakfast nowadays but these Breakfast Egg Muffins are so simple to prepare, it can even be made in the mornings for a breakfast on the go. Its also a great idea when you have a lot of guests.

 

Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day’s work. The word in English refers to breaking the fasting period of the prior night.

A muffin is a baked item which are individual. It can allude to two unmistakable things, a section raised flatbread & a cupcake-like quickbread.

This recipe consists of the ingredients that I have used, but please feel free to add in whatever ingredients you prefer as this recipe can be prepared using many different ingredients.

Breakfast Egg Muffins Ingredients:

• 4 eggs
• Salt to taste
• Ground black pepper to taste
• ½ teaspoon garlic powder
• 1 teaspoon dried mixed herbs
• 2 tablespoons milk
• 1 small onion
• 2 green chillies
• 1 jalapeño pepper
• 1 tomato
• Spring onions
• 1 cup grated cheese of your choice (I have used gouda)
• Few small blocks of feta
• Fresh dhania (coriander)
• Red chilli flakes for garnishing

Method:

1. Preheat oven to 180°C or 356°F.
2. Crack the eggs into a measuring jug. I prefer using the jug as this will be an easier & less messier way when filling the muffin tray.
3. 
4. Thereafter, add in salt, ground black pepper, dried mixed herbs & garlic powder. You may add or reduce any of these spices.
5. 
6. Pour in the milk.
7. 
8. Beat well using a fork.
9. 
10. Next, chop the onion.
11. 
12. Next, grate the cheese & set aside.
13. 
14. Now you can chop the green chillies, feta, jalapeño pepper, tomato, dhania (coriander) & spring onions.
15. Drop all of the ingredients into the jug of beaten eggs.
16. 
17. Give it a quick mix.
18. 
19. Grease a muffin pan. I have greased mine with Spray & Cook.
20. 
21. Carefully pour the mixture into the muffin molds.
22. 
23. When all the molds are full, top with some red chilli flakes.
24. 
25. Place the muffin tray in the preheated oven & bake for 25 minutes.
26. 
27. When baked, it should be nice & firm.
28. 
29. 
30. Carefully remove each muffin & place on a cooling rack.
31. 
32. Once these Breakfast Egg Muffins are a bit cool, they can be consumed.
33. 
34. 
35. 
36. Serve these Breakfast Egg Muffins as is or as a side to other breakfast varieties.
37. 
38. They may be completely cooled & stored in the refrigerator. Reheat in the oven again when ready to serve.
39.