Breakfast is the most difficult meal of the day for me.
It’s because I’m not a morning person.
These three examples from Pinterest depict my morning emotions perfectly.
Are you a morning person? How do you do it? HOW?
I don’t like waking up at all, let alone waking up and then cooking a breakfast.
So after months of dad’s long distance yelling about the importance of breakfast, being miserable after eating biscuits each morning, and feeling very unproductive, I decided to fix things.
I turned to my favourite ingredient of all time: eggs.
Last Saturday night, I decided I would conquer breakfast. And I did.
These savoury egg muffins are the perfect breakfast food. Make 10 on the weekend, and freeze them in sets of two. All you have to do in the morning is microwave and eat! Maybe with a slice of toast. But they’re great with just a dash of tomato sauce.
The best part is you can put anything in them.
Here are some combos you could try:
Tomato, ham, and cheese (yum)
Peppers, mushroom, and corn (yummers)
Salami, spinach, and broccoli (yummest)
Savoury breakfast egg muffins
Prep time: 10 mins
Cook time: 25 mins
7 whole eggs
5 tbsp milk
1 tsp vegetable oil, plus a bit more for greasing
1 large red pepper, diced
2 tomatoes, diced
50g salami, chopped
mixed dried herbs
salt and pepper to taste
1. Preheat the oven to 180º C. Crack the eggs into a large bowl, add the milk and whisk well.
2. Heat a non-stick pan, add 1 teaspoon of vegetable oil and lightly toss the red pepper and tomato in it for a few minutes. Set aside.
3. Add the chopped salami, garlic, herbs, and cooled pepper-tomato mixture to the egg mix and stir everything together. Season to taste.
4. Grease 10 individual silicone muffin cases, or a non-stick muffin tray. Divide the mixture into each of them, filling them about 3/4th full. Put into the pre-heated oven for about 20 minutes. The muffins should rise and come away from the sides of the cases. Remove from the cases, cool, and then freeze for upto 1 week. Or just eat right away 🙂