Eggy Breakfast Muffins

I adapted a recipe I found here to fit what we had in the fridge. I thought 10-12 eggs was over the top and we would have missed out on eggs the following morning if I'd used that many. So I just subbed in some Almond milk instead.

Eggy Breakfast Muffins
Makes 12.

8 Free Range Eggs
A good splash of Almond Milk
1 grated Carrot
2 Spring Onions finely chopped
2 Rashers of Naturally Cured Bacon- diced. ( Good quality salami or sausages could be used here too).
A handful of fresh Basil chopped
Half a cup of frozen Peas
1/4 tsp of Paprika
Salt and Pepper to taste.

Beat eggs in a bowl with a fork and add Almond Milk. If using Bacon or Sausage, fry up in a pan first. Add all the other ingredients to the egg mixture and divide between a greased 12 cup muffin tin. Cook at 190 C for 20-25 mins until egg has set.


These were delicious! My non Egg eating daughter agreed to try one, gave it a thumbs up and asked for another. Big C devoured his too. With a splash of Tomato sauce of course. As usual I asked if he wanted a happy sauce face on his food, today he asked for a 'grumpy' face. His verdict was, and I quote ' I tried it, I liked it, I want another one'.

Parent rating: 10/10
Kids rating 9.5
Dave ate 4 1/2 and I ate 3 and we were both full afterwards.
We all particularly liked that these were so easy to pick up and eat. They'd be portable for lunches too and handy to have in the fridge for breakfast on the go. Just heat and eat!