Eggs muffins are quite possibly the most versatile snack – easy to transport and you can put just about anything in them.
Start off with a good silicone muffin mould. I use this one. The benefit of a silicone mould is that you don’t have to use any fat.
Here is an example of muffins you can make – but you can substitute anything for just about anything – as long as it doesn’t contain too much water!
For 12 muffins –
- 8 eggs
- 100ml milk
- half a sweet potato – finely cubed and microwaved for about 4 minutes – or until soft
- half a cup of frozen peas – microwaved till soft
- a packet of lardons – cooked, fat drained off
- 12 small cubes of cheese
Simply layer up the ingredients, pour over whisked egg and milk with a bit of salt – and put in a preheated oven on 180 degrees for about 20 minutes – or until slightly brown on top. Easy peasy.