Egg muffins are a fantastic breakfast, and grain and gluten free. A hearty, filling start to the day that doesn’t leave you feeling bloated or tired before you’ve even left the table.
I like to make a batch up so they only need a quick blast in the microwave or a few mins in the oven to re-heat over the next day or two. That’s if they make it that long and don’t get eaten up beforehand.
I love the light in the morning at this time of year. It’s almost magical. Crisp and mystical as the Sun slowly wakes and tries to break through the cold winter sky.
sund-dried tomatoes, parma ham, cheddar cheese, feta cheese, spring onions and capers
It was just so this morning when I took this picture of the ingredients. A perfect winters morn.
Sometimes I’ll simply make ham, and cheese egg muffins but it’s quite fun to experiment and do a different combination per muffin. This also lets the kids choose their own ingredients. I tend to always add spring onions to mine whatever combination. A current favourite is capers, feta, spring onions and sun-dried tomatoes. Whatever you decide to add it will work, so it’s really up to you.
- 1 x standard egg will make 1 x muffin
- your choice of additional ingredients you wish to add to your muffins
- Butter a muffin tin and pre-heat the oven to 180c, gas mark4, 350f
- Whisk your egg(s) up in a bowl or jug with a spout on. Add a sprinkling of the ingredient(s) you wish for your muffin, and season with salt and pepper. A top tip if using ham is to use this as a lining first.
- Pour the mixture in to the buttered muffin tin evenly and cook in the oven for 10-15 mins.
Enjoy! refrigerate any left overs for up to 2-3 days.