Baked egg muffins

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Baked egg muffins Easy Food

Makes 12


Rapeseed oil
60g sliced chestnut mushrooms
60g cherry tomatoes, quartered
1 shallot, finely sliced
100g wilted spinach
60g cooked ham, diced
6 free-range eggs
Salt and pepper

  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3 and lightly grease a 12-cup muffin tray with rapeseed oil.
  2. Heat some more oil in a frying pan over a medium-low heat and cook the sliced chestnut mushrooms, tomatoes and shallot for five minutes until soft.
  3. Stir in the baby spinach until wilted, then the ham. Remove from the heat and leave to cool slightly.
  4. Whisk the eggs and season with salt and black pepper.
  5. Place one tablespoon of the ham and vegetable mixture into each muffin cup. Top with egg until three-quarters full, then add a sprinkling of grated cheese.
  6. Bake for 15 minutes until risen and cooked through. Serve hot from the oven with bread and tomato chutney, or allow to cool for the perfect breakfast on-the-go!

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