Velle Cooks | Breakfast Egg Muffins

 

The most important ingredient is egg! The rest you can add pretty much whatever you like. I usually use bacon (salty and savoury) and cheddar cheese. Sometimes if there are leftovers in the fridge like cherry tomatoes, brown mushrooms or zuchinni, I will just chop them into bits and throw them in as well!

1. Preheat oven to 190deg. I have a really good muffin tin that is non-stick, so I don't have to spray oil or lay muffin liners.
2. Beat about 6 eggs in a bowl, add salt, pepper and chopped ingredients (bacon, tomatoes, spinach, bell peppers , it's really up to you).
3. Pour the mixture into the muffin tin, about 70% of the muffin tin and top with cheddar cheese. 
4. Bake egg muffins for about 15-20mins till golden brown.
   

Look how much they have puffed up when they are taken straight out from the hot oven! But they start to deflate quite soon!