This sounds like a great quick and easy breakfast/brunch idea!
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…
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