My husband
works nearly two hours away from our home so has to leave very early in the
morning and barely has time to make a substantial breakfast before he goes, so
I decided to make him a batch of these breakfast omelet muffins full of veggies
and nutrients. The best thing about them is that they can be frozen. He reheats
them in the microwave in a couple of minutes and eats them on the road.
This recipe makes
about 12 muffins; obviously you can change the quantities to make more or less!
What you will need:
- 8 eggs
- 1 diced red onion
- Half a diced leek
- 4 peeled and diced medium sized mushrooms
- 1 chopped red pepper
- 3 slices of chopped ham (I used honey roast ham and cut it in 1cmx1cm pieces.
- 5 diced cherry tomatoes
- butter for greasing muffin tray
- Handful of grated cheddar cheese
Directions:
Preheat the
oven to 175 degrees Celsius and put the mushrooms and leeks in the frying pan
with a sprinkle of oil. Whilst these are simmering for 5 minutes, grease your
muffin tray with some butter. If you wanted to make a more decorative batch, as
finger food at a party for example, you could put muffin or cupcake cases in
the muffin molds.
Leave the frying pan mixture to cool, break 8 eggs
into a bowl
and gently whisk. I used a Kitchenaid processor but feel free to
whisk by hand for an extra workout!! Once the eggs have been whisked
add all
the other ingredients as well as the mushroom and leaks into
the bowl with the
eggs. Add a pinch of salt and pepper and mix
together with a wooden spoon.
I used a ladle to divide the mixture into the
muffin cases.
Ensure not to fill to the top of the case, as the muffins will
rise!
I left about a 0.5 to 1cm gap for growth.
I sprinkled a few of mine with grated mature
cheddar cheese for a
slightly different flavour.
Bake in the centre of the preheated oven for 18-20
minutes until
they have risen, set and have no runny egg in the middle.
Leave
to cool then transfer to a wire rack. Store in a Tupperware
box to refrigerate or freeze.
Thanks so much
for reading, hope you enjoy making these, please let me know if you have any
other variations to make them even more scrummy!
xx
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