These savoury egg muffins were a hit in the breakfast table – I thought I made enough for two meals, but the man ate them all at once! Not only are they quick and easy to make, they’re a great way of using the last leftovers of whatever meat you happen to have in the house!
Makes ~8 muffins.
- 4 eggs
- 1/3 cup of any meat, cut small
- 1/2 onion
- 1 tomato
- salt, pepper and white pepper to taste
Pre-heat oven to 180c.
Cut meat, onion and tomato fine and cook and season on the pan.
Divide into silicon muffin liners, filling them about 1/4-1/3 way up.
Whisk 4 eggs quickly. Transfer into muffin liners, filling them 3/4 full.
Bake for 15 minutes and serve with fresh avocado, tomato and carrot batons!