Egg Muffins

Simple, easy and quick to make – Egg Muffins are one of my favourite picnic foods for when my husband and I go Geocaching. If there are any leftovers (rare) they are eaten for breakfast the next day.

No special ingredients are needed and they can be useful for using up any remnants  in the fridge.

Today I used chopped onion, chopped green pepper, a little grated cheddar cheese and freshly chopped chives from the garden together with a dash of salt and a sprinkle of freshly ground black pepper.

Often I will add some ham or chicken, sweetcorn, spinach – absolutely anything together with fresh herbs from the garden.

I prefer using silicone cases as the muffins just drop straight out.  I find they stick to paper cases.  Today I had to use my cupcake cases as I have left my slightly larger muffin cases on the Isle of Wight.

Six large eggs and filling will usually make twelve muffins.

Pop your fillings into the cases;  whisk the eggs with an electric mixer until nice and frothy (add salt and pepper to taste) and pour over the fillings to the top of the case.

Bake for 15 to 20 minutes at about 170° or until well risen and slightly crispy on top.


Quick and easy Egg Muffins


After a 9km walk collecting an amazing 24 geocaches around Pirbright today, my husband and I sat in the sunshine on the village green with our picnic of Egg Muffins, Banana and Raisin Loaf, fresh bananas and apples and a jug of coffee – it was bliss !!!


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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