Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Savoury Breakfast Muffins

These mini cupcake omelettes can be made with whatever takes your fancy, and eggs. Finn is a bacon lover, Tom loves chorizo and Mia is vegetarian so to cover all bases I made three types – (1) Chorizo, pepper & spinach (2) Bacon & Cheddar (3) Mushroom, spinach, tomato and cheddar. They can be stored in an airtight container in the fridge for a few days or individually frozen. Just reheat in the oven or microwave. Made in advance (5 mins prep and 20 minutes in the oven) they are a brilliant protein packed quick breakfast or after school snack.

Gluten, lactose and nut free.

Makes: 12

Prep: 5 minutes
Cooking: 20 minutes
Total: 25 minutes

Difficulty: easy

 

INGREDIENTS


To make 12:- 1/4 small onion chopped
12 eggs beaten and seasoned with salt and pepper
6 tsp oil

Mix and Match filling options:
2 tbsp chopped bacon or chorizo
4 tbsp chopped spinach
2 tbsp grated cheddar
2 tbsp chopped pepper
6 cherry tomatoes halved
2 mushrooms chopped

Add 1/2 tsp oil to each section of a muffin tray and heat it in the oven set to 180 for 5 minutes.

Add the onion to each section of the muffin tray. If using chorizo, bacon, mushrooms or pepper also add a tsp each of these.
Put the tray in the oven for 5 minutes. Remove the tray and if using add the cherry tomatoes, spinach and mushrooms. Pour over the eggs. Give each muffin a quick stir and top with cheddar if you fancy.

Return the muffin tray to the oven for 15-20 minutes. The muffins should rise and be springy although they will drop when you remove them from the oven.

Let the muffins sit in the tin for 5 minutes before running a knife around the edge and removing them.

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