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Easy Egg Muffins


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Easy Egg Muffins

Quick, easy, on-the-go egg muffins! 


- 5 free-range eggs

- 1/4 cup cream

- 6 slices of ham or 6 large rashers of bacon

- 100g quick cooking veg (onions, mushrooms, baby marrows, cherry tomatoes, spinach, etc)

- salt & pepper

- fresh herbs (parsley, coriander or basil work well)

- handful cheese (cheddar, mozarella, feta, chevin, etc)

Recipe note:

- You can omit the cream, and just add an extra egg

- This recipe makes 6 egg muffins


- Pre-heat oven to 180 degrees. 

- Grease 6 holes of a muffin pan. Line each hole with bacon or ham. It doesn't need to be perfect. 

- Finely chop/ grate the veggies and the herbs, and divide equally between the muffin holes. 

- Whisk the eggs and cream together, and season well. Pour equally into the muffin holes. 

- Top each egg muffin with some cheese.

- Bake for 15-20 minutes, until muffins are set. Allow to cool slightly. 

- Enjoy immediately, or store in the fridge and re-heat when needed. 


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