Breakfast Egg Muffins
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Eggs (large)
- 2 rashers Bacon (grilled/broiled)
- 30 g Light Feta (crumbled)
- 2 Spring onion (Scallion) (chopped)
- 6 Cherry tomatoes (chopped)
- 1 pinch Fine sea salt and ground black pepper
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Whisk 4 Eggs with 1 pinch Sea salt and black pepper.
- Chop up 2 rashers Bacon (cooked), 2 Spring onion (Scallion) and 6 Cherry tomatoes and crumble 30 g Light Feta.
- Add half of your fillings to the greased muffin tin.
- Divide the egg mixture between the muffin holes.
- Add the rest of the fillings, making sure the mixture doesn't go higher than 3/4 of the holes.
- Put into the oven for 20 minutes, until the egg is cooked through and risen.