Want a delicious easy to prepare breakfast that you can eat on the go! Well read on…
These egg cups are so tasty and can be eaten whilst rallying the troops in the morning or on the commute to work.
Adapt this recipe using whatever ingredients you like. It is also a great opportunity to get rid of any leftovers too.
You will see that I’ve used baking cup moulds to prepare this recipe however a muffin tin does the trick and will make larger batches.
Ingredients– Makes 5 Egg muffins.
Double the mixture if you want to make more.
3 x Medium Eggs
100g x Egg whites
Or if you prefer use 6 eggs instead of the egg whites.
4 x White mushrooms
4 x Cherry tomatoes
1/4 x Red Onion
1/4 teaspoon of Basil or Mixed herbs
Salt and Pepper to taste
30g x Cheddar grated (optional)
1 x Muffin Tin or 5 small baking moulds
Heat your oven to 180 degrees.
Whisk the eggs/egg whites together in a bowl then add the herbs, cheese (if you are using) and salt and pepper.
Lightly grease your muffin tin unless it is a new one as the mixture may stick otherwise.
Finely chop the mushrooms,onion and tomatoes and add these to 5 of the holes in your muffin tin.
Pour the egg mixture into each of the muffin holes.
Bake in the oven for 15 minutes.
Serve hot or cold, on their own or with a nice salad.
If you are making any of my recipes i’d love to hear from you! Please comment below or on my social media platforms and let me know what you think. The feedback makes this all so worth while.
Have a great week x