Being indoors have allowed us an opportunity to cook more and to try out different ways to stretch the groceries (which have become sooo expensive lately). I love versatile food that I can have as a meal, as a snack or as a side. One of the items I have started making to eat, store in the fridge or freeze is the "breakfast muffins". these muffins are easy to make, yummy and are a healthy option to always have in your fridge.
Below are the options that you can use for the muffins depending on what you prefer.
Directions:
Preheat oven to 180 degrees Celsius.
Spray cooking oil on the 12-cup muffin pan. Or use paper cup liners or use silicon muffin moulds or use foil cup liners
In a large bowl; whisk eggs, onions. Season with salt and pepper.
In a separate bowl; mix the other ingredients then add the mixture onto the muffin pan. Alternatively fry the ingredients for 2 min first, then add to the muffin pan.
Pour the egg mixture onto the muffin pan filling ¾ of the way
Bake for 15 – 20 minutes for options without bacon. For options with bacon bake for 20 – 35 minutes.
Serve as they are or with your choice of topping (avocado / feta cheese)
If you want to freeze them – allow them to cool first them put them on a Ziplock bag and pop them in the freezer for a month or less
Enjoy and do give us feedback on how they came out.
Mandisa & the BSA Team
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