It’s amazing how much people’s breakfast habits are changing as low carb, gluten free and high protein diets become mainstream. Bread and pastries just aren’t popular & I’m finding my breakfast baking sits unloved & untouched before becoming afternoon tea for the chickens.
So I’ve started making these high protein egg muffins to add to the breakfast buffet. They’re super easy, super quick, and easily customised to your favourite flavours. I do smoked salmon & Spring onion, sun-dried tomato & goats cheese, fry some pancetta with onion & red peppers, chorizo (again fried) and halloumi. Most things work well except mushroom or red onion – they give them an unfortunate grey pallor.
You’ll need a 6 hole silicone muffin tin (they’re sticky little suckers.)
Lightly whisk 6 large eggs with a pinch of salt & grind of pepper. Place a heaped tablespoon of your favorite filling into each of the muffin holes. Then pour in the egg mix to just below the rim of the muffin tin. Give each muffin a light stir to distribute the filling so it doesn’t all sit at the bottom. If I’m using cheese I’ll usually keep some back to sprinkle on the tops. They’ll rise quite a bit in the oven.
Place in an oven preheated to 180*C gas mark 4 for 20 minutes. They’re done when they spring back when pressed. Allow to cool slightly before turning out.
Best served straight away but any left over make a great lunch time alternative to a sandwich. Whatever you do don’t put them in the fridge, being fridge cold does nothing to improve the taste or texture.