Here’s one of my all-time favourites: egg muffins. These hit the spot is so many ways:
- healthy kids’ lunchboxes
- quick breakfasts
- easy snacks
You can mix and match your fillings and there are literally hundred of combinations: feta and spinach, mushroom and peppers. I use whatever I have leftover. You can of course make the night before and store for 2-3 days in the fridge. Mine never last that long!
What you need:
- ½ broccoli
- 5 eggs
- 1 clove garlic, minced
- pinch of chilli flakes, optional
- 4 slices ham, chopped
- 1/3 cup (30g) grated cheese
What you need to do:
Preheat the oven to 360F (180C).
Place the broccoli in a pot of boiling water and cook for approx. 3 minutes. Strain and cut into small pieces. Beat the eggs in a medium size bowl, add the minced garlic and season with salt & pepper, and chilli flakes if using.
Grease a 6-mould muffin tray with oil or butter and fill the moulds with evenly divided broccoli, ham, and grated cheese. Pour the beaten eggs into the moulds and bake in the oven for 10-15 mins, or until eggs have set.
