Veggie Eggy Muffins
Servings 4
Equipment
- Sharp knife
- Chopping board
- Baking Tray
- Mixing Bowl
- Fork
- Tablespoon
- 4 Muffin Tins / Cases
Instructions
Pre Cook the Veg
- Put the oven on 160°C
- Rinse the vegetables and dry them thoroughly
- Using the chopping board and knife, dice the vegetables into 1cm chunks. Once chopped, place into the mixing bowl
- After 15 minutes, take vegetables out of oven and add to the mixing bowl. Stir everything together
Cooking the Muffins
- While the vegetables are cooking, tear up a slice of bread into thumb sized pieces. Add to the mixing bowl
- After 15 minutes, take vegetables out of oven and add to the mixing bowl. Stir everything together
- Put a spoonful of the mixture into a muffin tin/case until everything has been used. Try to get an even amount of bread into each muffin
- Using the same mixing bowl, crack the eggs, add milk and stir using a fork
- Pour the egg mixture over each muffin until nearly at the top. Hopefully it fills the same number of muffins
- Place the muffin tin/cases into the oven for roughly 15 minutes
- Check that the egg has cooked and top has browned. If not, leave in for 2 minute intervals
- Remove from oven and leave to cool down
Notes
TOP TIPS
- Add herbs and spices to the egg mixture.
- Use stale bread to stop it from going to waste. Preferable to use wholemeal.
Allergy Info
- Wheat
- Egg
- Milk
