Every blog seems to feature a version of these, but I’d be frankly negligent to leave them out of a blog about fast, healthy, family food.
(makes 12 in a small muffin tray)
- 8 eggs
- 4 dessert spoons of grated parmesan
- 1/2 a red pepper, finely chopped
- 2 small spring onions, finely chopped
- 4 rashers cooked bacon
- Salt and freshly ground black pepper
How it’s made
- Preheat oven to Gas 6/200C/400F
- Break eggs into a large bowl and whisk gently
- Season with salt and pepper
- If you’re using a rigid muffin tin, grease the cups. I use a silicon one, so they just pop out when cooked.
- Add pepper, bacon and spring onion to each muffin cup – enough to cover the bottom, but no more than around half full.
- Pour in egg mixture to fill each cup.
- Sprinkle grated parmesan cheese over the top
- Cook in preheated oven for 15 minutes until set, golden and gloriously puffed up. Sadly they do deflate on meeting the cold air outside the oven (insert innuendo here at will) but are still delicious.
- Serve straightaway, or cool the muffins and refrigerate or freeze them for future reference. (Defrost thoroughly before reheating in the oven or microwave.)
If I’m organised enough to have taken a couple of these out of the freezer the night before, I’m unbearably smug about having a hot delicious breakfast so quickly before work…
The extras can be made up of whatever you have left in the fridge. Any kind of cheese will do, chopped cooked meat, any vegetable tender enough to cook in 15 minutes, other leftover cooked veg, a halved cherry tomato on top, a teaspoon of pesto, finely chopped red onion, olives, sundried tomatoes… other ideas all welcome!
Little L’s verdict: She didn’t get a look-in on this batch as it was a cheeky school-day lunch-time cook, but has hoovered up previous batches and asked for more.