Egg Muffins
Posted On Sunday, 16 March 2008 at at 22:52 by Roy and Hazel
These egg muffins make a great breakfast when you are pushed for time as you can make a batch ahead and microwave just before eating. The possibilities for fillings are endless. Here I made three types.
Egg and Sausage Muffins
Makes 12
455g sausages
groundnut oil
12 eggs
120ml double cream
120ml water
sea salt
107g grated cheddar cheese
Preheat the oven to 180c / gas mark 4 and oil a 12-cup muffin tray
Remove the sausages from their skins and and fry in a little oil until browned
Divide the sausage meat equally between the muffin cups
Whisk together the eggs, cream, water and salt. Pour over the sausage meat and top with the cheese
Bake for 20 minutes on the top shelf until golden and fluffy. Allow the muffins to cool slightly before attempting to remove them from the tray.
Feta and Red Onion Muffins
Makes 12
2 red onions
oil
100g feta cheese, crumbled
Makes 12
2 red onions
oil
100g feta cheese, crumbled
Leaves from 3 sprigs of fresh thyme
12 eggs
120ml double cream
120ml water
Preheat the oven to 190c / gas mark 5 and oil a 12-cup muffin tray
Fry the onions in a little oil until soften, then divide the onions, cheese and thyme leaves equally between the muffin cups
Whisk together the eggs, cream, water and pour over cheese and onion
Bake for 30 minutes on the top shelf until golden. Allow the muffins to cool slightly before attempting to remove them from the tray.
120ml double cream
120ml water
Preheat the oven to 190c / gas mark 5 and oil a 12-cup muffin tray
Fry the onions in a little oil until soften, then divide the onions, cheese and thyme leaves equally between the muffin cups
Whisk together the eggs, cream, water and pour over cheese and onion
Bake for 30 minutes on the top shelf until golden. Allow the muffins to cool slightly before attempting to remove them from the tray.
Prosciutto Ham and Egg Muffins
Makes 12
6 thin slices of prosciutto
Makes 12
6 thin slices of prosciutto
6 spring onions, sliced finely
groundnut oil
12 eggs
120ml double cream
120ml water
Preheat the oven to 180c / gas mark 4 and oil a 12-cup muffin tray
Tear the prosciutto into pieces and divide the meat and spring onions equally between the muffin cups
Whisk together the eggs, cream, and water. Pour over the prosciutto and onions
Bake for 20 minutes on the top shelf until golden and fluffy. Allow the muffins to cool slightly before attempting to remove them from the tray.
groundnut oil
12 eggs
120ml double cream
120ml water
Preheat the oven to 180c / gas mark 4 and oil a 12-cup muffin tray
Tear the prosciutto into pieces and divide the meat and spring onions equally between the muffin cups
Whisk together the eggs, cream, and water. Pour over the prosciutto and onions
Bake for 20 minutes on the top shelf until golden and fluffy. Allow the muffins to cool slightly before attempting to remove them from the tray.
Sausages and Egg Muffin and Feta and Red Onion Muffin recipes from Neris and India's Idiot Proof Diet Book. Prosciutto and Egg Muffins inspired by reading Kalyn's Kitchen recipes
