Eggs are a great start to your day. These Breakfast Egg Muffins include nutritious ingredients that also wake up your tastebuds first thing in the morning.
They are portable for an on the go breakfast and keep for a few days in the fridge. They taste even better the next day and can be easily reheated.
Eating 2-3 eggs a day is fine. They are a nutrition powerhouse.
- Help build our cell membranes.
- May help with memory.
- Help with bone growth.
- Help make energy.
- Help boost the immune system.
- May improve eyesight in dim light.
- Keep skin healthy.
- Help keep bones, teeth and muscles healthy.
- Help wounds heal through blood clotting.
- Use Omega-3 enriched eggs to increase the nutritional value of this recipe.
- Test the egg is fresh. Put in a bowl of water. If it lays on its side on the bottom, it is fresh. If it stands upright on the bottom, it is ok, but needs to be eaten as soon as possible. If it floats to the top then do not eat it.
- To reheat, put the muffins in a microwave for a minute.
Breakfast Egg Muffins
- 12 Eggs
- 2 tsps Dried Mixed Herbs
- Black Pepper
- 12 Cherry Tomatoes
- 2 Handfuls Spinach
- 30 g Extra Mature Cheddar Cheese
- Pre-Heat the Oven to Gas Mark 6, 200C, 400F.
- Wipe some Olive Oil around the empty moulds in the Muffin Tray.
- Beat the Eggs in a large measuring jug.
- Add the Dried Mixed Herbs and a small amount of Salt and Black Pepper to the Eggs and mix well.
- Quarter the Cherry Tomatoes.
- Finely grate the Cheese.
- Lay a couple of Spinach Leaves and a quartered Cherry Tomato in each Muffin Tray mould.
- Pour the Egg mixture into each Muffin Tray mould, about 3/4 of the way up.
- Place the Muffin Tray on the middle shelf of the oven and bake for 10 minutes. Turn the Muffin Tray and bake for another 10 minutes.