This gets heavy on the eggs very quickly, so not good for those a on a budget, but still, a handy way to use up spare bits of veg and cheese etc, or if you need breakfast on the run, or if you’re just sick of Sugarpuffs….
Breakfast Egg Muffins4 large eggs, beaten and seasoned with salt and black pepper Several slices Quorn bacon, sliced small Two spring onions, sliced small Margarine/butter or oil Small handful grated cheddar cheese
This should make around 6 muffins.
Thoroughly grease a muffin tin.
Sprinkle the spring onion and bacon into each muffin cavity.
Pour over egg mixture until the cavity is 2/3rds full.
Sprinkle the cheese on top.
Bake in a pre-heated oven at medium heat for 20 minutes.
Take out and leave to cool for 10 minutes, then gently lever out the muffins with a sharp knife. Eat warm, or store in a Tupperware container for a day or so and eat cold or reheated.