Mix up ingredients from a base recipe for easy egg muffins to create these three recipes. These muffins make great snacks, but they also work well as a quick lunch or breakfast.
Ingredients:
Muffin base
Tomatoes, feta cheese and chives
Cheese and Vegetables
Zucchini with corn, mozzarella, and corn
Method:
Muffin base
- Preheat oven to 180 degrees C. Line six Texas muffin molds (with paper cases). In a medium bowl, whisk together the eggs, flour, and milk. Add salt and pepper to taste. Add one of the mixtures to the prepared muffin cases. Bake for 20-25 mins or until cooked and puffed. Cool on a wire rack. Wrap or serve cold muffins with plastic wrap. Wrapped muffins can be placed in airtight containers or clip-lock bags and kept frozen for up to two months.
Tomatoes, feta cheese and chives
- Add chopped tomatoes and fetta to the egg mixture. Add salt and pepper.
Cheese and Vegetables
- Add the broccolini and carrot to a pan of boiling water. Cook for two minutes or until the broccolini is just tender. Drain well and rinse with cold water. Add cheese to the egg mixture after draining. Add salt and pepper.
Zucchini with corn, mozzarella, and corn
- Use your hands to squeeze out as much liquid from the zucchini as you can. Add zucchini, corn, and mozzarella to the egg mixture.