Egg Muffins

Eggs are a fantastic source of protein…

Brenda Janschek - Egg Muffins

I prefer to use pasture-raised organic eggs which have 2/3 more vitamin A, three times more vitamin E, seven times more beta carotene and twice the omega-3 fatty acids compared to commercially produced eggs.

They also have no hormones, antibiotics or pesticides.

I hope you enjoy these quick, easy, healthy & delicious little delights which are perfect for breakfast, lunch, dinner or snack!

Egg Muffins
Yields 8
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 8 -10 eggs (depending on size)
  2. ½ -1 cup of milk
  3. 1 cup cheese (grated cheddar, parmesan, crumbled feta)
  4. Your preferred filling eg: chopped up ham, spinach, kale, cherry tomato, mushrooms, herbs, feta, leftover rice, whatever takes your fancy!
  5. Sea salt and pepper to taste
Instructions
  1. Grease a muffin tin with butter or coconut oil
  2. Preheat oven to 175 degrees C
  3. In a measuring cup beat the eggs and milk
  4. Divide the egg mixture equally between the holes
  5. Add cheese to each muffins hole as well as your preferred filling
  6. Bake for 15-20 minutes, until golden
  7. Leave to cool slightly before removing from tray
  8. Suitable for freezing
Notes
  1. Make a double batch to make enough to pack in lunchboxes
  2. Get the kids involved, a fun recipe for them to make
  3. Wrap bacon or prosciutto into the muffin hole before filling with egg mixture.
Brenda Janschek Health & Lifestyle https://brendajanschek.com/
Enjoy!

Bren x

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