This article was written for Annabel & Grace, which is now part of Rest Less.
These mini egg muffins were super quick to prep and, once out of the oven, they were scoffed before they had a chance to cool down. If you do manage to rescue some of your batch from being eaten as soon as you have made them, you can wait until they are cold, pop them in a plastic bag and either a) refrigerate or b) freeze them for later use (you can warm them up in the microwave later once you’ve defrosted them).
Mini Egg Muffins
Ingredients makes 12
3 large organic eggs
1 tbspn milk
Sea salt & freshly ground pepper
Plus whatever you have in the fridge – I had a spring onion, some of those lovely sweet hot red peppers you can buy in a jar, some cooked crispy bacon, grated cheese and fresh basil.
How to prepare
Preheat oven to 200 degrees.
Butter a mini 12 hole muffin tin and fill with chopped leftovers of your choice.
Beat egg, salt and pepper and milk together and put into a jug and pour over leftovers.
Place muffin pan in the centre of your 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 pan. Loosen gently with a knife if they seem to be sticking (which, as they didn’t have a chance to cool down, mine did!).
chose to serve hers – fabulous!
Solo diner? Check out Grace’s marvellous meals for one