We all have those days when we open the fridge, stare at a few ingredients and cannot quite figure out what to cook. Egg muffins are a great dish for using up left over veggies, cheese and herbs. In a way, you could think of these as mini pizzas whereby you can combine various toppings/fillings to create different flavours. From rosemary and potatoes, to red peppers and eggplant, to peas and asparagus, you can let your creativity run wild.
All you need is eggs, veggies and a mould (we use a silicon mould which means we don’t have to use baking paper or grease the mould).
This is an easy recipe perfect for your picnics on the beach! They’re also a favourite with kids.
Ingredients Makes 6 3 large eggs 1/4 courgette grated 1 sun dried tomato chopped goats cheese or feta cheese, crumbled thyme a handful of pine nuts, toasted
Method 1. In a bowl, beat the eggs and season. 2. Add the courgette, tomato and thyme into the eggs and stir. 3. Pour into mould. 4. Top with cheese and pine nuts. 5. Bake in a preheated oven (180C) for 20 mins or until puffed up and golden.