These super-easy breakfast egg muffins make a great, filling breakfast: four muffins with a slice of wholemeal toast provides just under 400 kcal. They're also suitable as an easy-to-carry snack. Use leftovers and be creative with ingredients, including vegetables, meat, fish, cheese, seeds or spices. They can be eaten hot or cold.

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Breakfast Egg Muffins

Click play to watch our  egg muffins recipe video:

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Breakfast Egg Muffins

Serves 4

Ingredients:

2 tsp vegetable oil (to grease tray)6 eggs1 tsp mixed herbs, chilli powder, paprika2 tbsp milkPinch black pepperMixed handful of whatever filling you'd like, try: spring onions, chopped tomatoes, feta cheese, peppers, courgettes, mushrooms, smoked salmon, spinach, sliced courgette

To serve:

Wholemeal toast1 tbsp tomato ketchup (optional)

Method:

1. Preheat the oven to 200 and grease your muffin try2. In a large bowl, beat the eggs together with the milk and seasonings3. Add your fillings to each muffin base4. Pour the egg mixture to fill each base to just below the rim5. Place the muffin tray on the middle shelf in the oven and bake for 10-12 minutes or until the muffins are light brown, puffy and the eggs are set

Enjoy!

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