Breakfast Muffins

So it’s almost the beginning of a new week, pay day has hit and so the start of the weekly food prep has begun. Where better to start than breakfast. In the morning, I can just about function enough to brush my teeth let alone make a healthy breakfast. I decided to make a batch of these breakfast muffins to last me the week so all I have to do is reheat them … I think I can just about manage that.

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1 egg per muffin
Splash of milk
Salt & Pepper
Ham, bacon, salami or Spanish cured ham
Kale or spinach

As always feel free to substitute any of the items for your favourite things … or with whatever is left in the fridge 😉

Cut up all your fillings into small pieces and split them evenly across the muffin tin.

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In a jug mix together the eggs, milk, salt and pepper. Pour the egg mixture over the fillings so that each section is filled to just below the rim.

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Bake in the oven on 180 for 25 to 30 minutes or until they have risen as start to turn golden brown.

These muffins can be kept in an airtight container for just under a week and can be reheated in the oven or microwave.

Let me know if you re-create these and what fillings you chose. 🙂

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