Versatile food - Breakfast muffins
Updated: May 25
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.
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