Egg muffins
by Antonia
Love these. Just love them so much. They don’t take much time to make and can be eaten at breakfast or dinner. They make a nice snack, too. Plus, you can slice them across, add a few other vegetables, some hummus or mashed avocado, wrap into a sheet of nori and get the yummiest wrap.
I make mine in what is apparently known “jumbo muffin tray“, so each “muffin” works as a serving. Whenever I bake two, I use the tins in a middle and fill the other four with a little water, about 5mm, just to cover the bottom.
You can stick with my option or use whichever muffin tins you’ve got – just remember to adjust time if necessary.
Ingredients (makes 2 large muffins – serves 2)
4 large organic eggs
1 cup vegetables (my favourite options are chopped steamed broccoli&courgettes, cauliflower, mushrooms, or roasted bell peppers &…
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