Everybody loves eating breakfast but few people love actually making breakfast, especially if it is something substantial enough to fill you up until your lunch break.
You’re probably rushing round trying to get ready for work/meetings/the school run, and anything more than a bland bowl of cereal or plain piece of toast is likely to take up far too much time.
What if you could spend only an hour on a weekend or evening preparing your breakfasts for the entire week ahead?
These breakfast muffins can be made ahead of time and frozen, ready to simply bring out first thing in the morning and microwaved. They’re also transportable with no mess, just in case you need to quickly run out the door once they’re done.
Egg Breakfast Muffins
Makes 12 egg muffins
This recipe is fully adaptable so you can add any ingredients to your omelette/frittata mix that you desire.
You need
- 1 tbsp oil
- 6 large eggs
- ½ pint milk
- ½ tsp fine salt
- 6 slices of cheese, such as cheddar/Swiss (for a healthier choice leave the cheese out)
- 12 silicone muffin cases / or you can use a muffin / cake baking tray
- Added ingredients for the omelette – onion, spinach, tomatoes and mushrooms are ideal. But you can also add ham, pancetta, sausage or chicken (or any leftover veg)
- Tin foil to wrap
Method
- Preheat your oven to 180°C and grease the muffin cases. You can also use a low calorie spray such as FryLight for a healthier option
- Fry off any ingredients you are adding to the egg bake, until cooked/softened
- Add these to your silicone muffin cases
- Whisk together the eggs, milk and salt in a large bowl. Pour into the silicone cake cases and swirl so all ingredients are combined.
- Bake for around 20 minutes, until the eggs are baked around the edges and browning. They should resemble fluffy scrambled eggs. Insert a knife or skewer into the centre of the bake and check it comes out clean to ensure they’re cooked.
- Allow to fully cool, then wrap each sandwich individually in tin foil. Place in a freezer bag or container and freeze.
TIP: The muffins can be stored for up to 1 month in the freezer (although they will probably won’t last that long).
To reheat, simply bring the muffin out of the freezer and place on a microwavable plate with a paper towel (which helps to capture excess moisture). Heat on full power for 60-90 seconds, until the cheese has melted and the egg is thoroughly heated. They can also be heated through in a 160°C oven for half an hour.
All of the components can be stored separately, so if you want to make a batch of many different flavours or keep the muffin separate to be toasted when required, you can.
