Breakfast Egg Muffins


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 Muffins

4 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.


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