The idea is that these egg muffins reflect what you have in your fridge and want to use up so the flavours can vary with each one. Here I’m making 3 different delicious types.
Ingredients:
11 large eggs
1 medium onion, chopped (I used a mix of red and white onion)
1. Preheat the oven to 180?C/fan 160?C/gas 4 and brush a muffin tin with melted butter or oil.
2. In a large bowl, whisk together eggs and onion and season with salt and pepper.
3. Ladle the egg mixture ¾ way up in the slots in the muffin tin
4. Divide the topping combinations into the egg mix.
5. Bake for 20 minutes. They will rise in the tin but sink back when cool. Remove from the tin when still hot/warm. These are perfect to enjoy with a lovely summer salad
Catherine’s Tip: These can be refrigerated, stored in an airtight container for up to 4 days.
