Last weekend was the 2nd time I made egg muffins using a recipe I found on Facebook and my daughter was more than happy to help me. She had a great time breaking the eggs and beating them up. Most of all she is most happy with the apron my mom made her.
Of course, she made a little mess in the kitchen – spilling some of the egg mixture which she insisted on pouring into the tray. But at least she likes to help out.
I’m not sure if she’ll really eat any of those muffins (she’s a picky eater) but I like them. They are easy to make and you can just add in any type of fillings. For my muffins, I added chicken and mushrooms. I absolutely love mushrooms. I must try them with other fillings.
If you are interested to try them, the recipe is as follows:
1 tablespoon of milk
Filling – it can be anything you like (vegies, cheese, meat, etc). I used sauteed chicken and mushroom
Salt & pepper
Heat the oven to 200 deg C.
Beat the eggs with milk and add salt & pepper to taste. Grease a muffin tray, add in the fillings of your choice and pour in the egg mixture. Place the muffin tray in the centre rake of the pre-heated oven and bake for 20 – 25 minutes or until eggs are set. Once cooked, take out the tray and let it cool before removing the eggs from the tray.