Egg Muffins Three Ways

By Market Magazine

EGG MUFFINS THREE WAYS

0 from 0 votes
Serves

6

Preparation

10

minutes
Cooking Time

25

minutes

Ingredients – BASE RECIPE FOR EACH FLAVOUR

  • 6 6 eggs

  • 1/2 cup 1/2 milk

  • 2 Tbsp 2 plain flour

  • Salt and white pepper

  • FILLINGS
  • CHERRY TOMATOES, FETA AND CHIVES

  • 250 g 250 tomatoes, quartered, deseeded, diced

  • 150 g 150 feta, crumbled

  • 2 Tbsp 2 finely chopped chives

  • Salt and pepper

  • CHEESE AND VEGIES
  • 100 g 100 broccolini, roughly chopped

  • 1 large 1 carrot, grated

  • 3/4 cup 3/4 frozen peas

  • 3/4 cup 3/4 grated cheddar cheese

  • Salt and pepper

  • ZUCCHINI, CORN AND MOZZARELLA
  • 2 2 zucchini, grated

  • 2 2 x 125g can sweet corn kernels, drained

  • 3/4 cup 3/4 grated mozzarella

Method

  • Preheat oven to 180°C, fan-forced. Line 6 Texas muffin moulds with paper cases.
  • Whisk eggs, milk and flour in medium bowl. Season with salt and white pepper. Add one of the fillings and spoon into prepared muffin cases.
  • Bake for 20-25 minutes or until puffed and cooked through. Transfer to wire rack. Serve warm or cooled.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

CHERRY TOMATOES, FETA AND CHIIVES
Add chopped tomatoes, feta and chives to egg mixture. Season with salt and pepper.


CHEESE AND VEGIES
Add broccolini, carrot and peas to a saucepan of boiling water. Cook for 2 minutes or until just tender. Drain and rinse under cold water. Drain well and add to egg mixture with cheese. Season with salt and pepper.


ZUCCHINI, CORN AND MOZZARELLA
Grate zucchini and, using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture.

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