Hello! This is how I make Egg Muffins. This is a really healthy and delicious breakfast and it is also great if you are dieting and a busy on-the-go person. You can make a batch of these egg muffins and they will last in your fridge for up to 1 week.
Enjoy and please tag me on Instagram if you recreate these http://instagram.com/mrsemilynorris
Also if you wonder why I always use dyed eggs – it is because my 4 year old son has an obsession with dying Easter Eggs and we dye about 24 eggs every Saturday!!!! Ha ha.
– Eggs (one per egg muffin – and season)
– Veg – I used spring onion and mushroom in this video but tomato, peppers, cheese etc. are great fillers too
– Ham (or not if you are a veggie!) Parma ham or smoked salmon work really well too.
– Preheat oven at 180 and cook for 20 minutes
Watch my last Minute Monday on How to Make Protein Pancakes: http://youtu.be/5riqFaOTwRE
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