Easy Egg Muffin Recipe

LIVE LIFE IN SUNNY SIDE UP…

If you guys know me, I do love to cook, if I am not feeling lazy. One of my new/old habits is to cook or to meal prep on my rest days. I like experimenting in the kitchen especially when I try to eat healthily. I’m not a fan of boring steamed chicken breast and broccoli.

So one day (was my day off) I was looking in my food cupboard and fridge. I thought of a brilliant idea. An egg muffin. You can have it as breakfast, lunch (just add some vegetables or any side dish you like) or just a snack.

I do get bored in eating the same thing over and over again, so I made two different types of egg muffins. 1 is bacon cheese muffin and the other one is sausage cheese muffin. You can be creative and put anything you like. It is also a good way to use up all the leftovers in your fridge.

INGREDIENTS:

• EGGS- I used 8 whole eggs (for 16 egg muffins)
• ONIONS
• BELL PEPPER
• UNSMOKED STREAKY BACON
• LINCOLNSHIRE SAUSAGES
• MEDIUM CHEDDAR CHEESE
• TUNA (ended up not using it though)
• pepper to taste

KITCHEN STUFF:

• silicon muffin cups
• tin pans
• whisker

INSTRUCTION:

1. Pre-heat the oven 150° C.
2. Whisk the egg in a big bowl. Place and arrange the silicone cups in a baking pan.
3. Pour the whisked egg and the rest of the ingredients into the silicone muffin cup. You can put anything you want, be creative.
4. Pour some water in the baking tin (up to 1/2 of the silicone cup) then put in the oven.
5. Bake for 20 minutes or until the egg muffin rise and fluffy.
6. You can reheat the egg muffin by simply putting in the microwave for 30-45 seconds in high heat or until warm. Then enjoy!

How easy is that? everyone can make it. I bring them to work and kept some in the freezer too. I will be sharing more of my kitchen meal experiments in my future blog. Thanks again for coming and reading my post. Until the next one.

Lots of love,

Rainne xxx