We make these egg muffins as take away breakfasts, for picnics, or for lunches. They are quick and easy. They makes a few eggs go further and are tastier. Today I made them to add protein to a salad for lunch and use up some fridge gravel (we had 2 each). The remaining couple will go on the pickie lunch board tomorrow.
You can add what ever you want to them. Anything that you would add to an ommelette. I had some tomatoes that were on their last eggs, some bacon bits left from making potato scones, and I chopped a few chives from the garden.
I wanted to save most of my eggs for baking, and so only used 2 and added a bit of milk. Usually I use 3 eggs and make them deeper.
Ingredients
6 silicone bun cases
2 eggs
Splash of milk (like you would put in a cup of tea)
Fridge gravel (I had bacon bits and tomatoes)
Fresh or dried herbs
Salt and pepper.
Method
1. Put the silicone cases on a plate.
2. Chop the fridge gravel up small and place in the silicone cases.
3. Sprinkle the herbs on top.
4. Beat the eggs, milk and seasoning in a cup and pour over the eggs. Don’t over fill the muffin cases.
5. Microwave for 2 to 3 minutes depending on the wattage of your microwave. I check mine after 90 seconds and then each 30 seconds.
6. Serve hot or cold.
7. Store in the fridge when cool if not eating immediately.
Oooo… these look great! Nice and quick to prepare and make and looking tasty too – thank you!
No worries. Thanks.
Love this idea, I don’t have silicone cases. Do they work in muffin tins in the oven.?
Yes they do if they are greased. I would use a moderate oven and they will take longer.
I don’t have the silicone ones either. Would paper fairy cake cases work do you think? Or would they be too insubstantial?
I am not sure but I think that they would stick. I got my silicone ones from the Pound Shop. You can pick them up very cheaply and they save money on buying paper cases.