Recipe for savoury egg muffins

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!

Recipe:

Makes ~8 muffins.

 

Ingredients:

  • 4 eggs
  • 1/3 cup of any meat, cut small
  • 1/2 onion
  • 1 tomato
  • salt, pepper and white pepper to taste

 

Instructions:

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!

 

5 Comments

  1. This was great for the little man, he gobbled them up but I made it more a lunch meal for him. I also add some chopped capsicum nag grated carrot .

    Reply
    • Very happy to hear that they please a younger palette as well!

      The beauty is, that you can throw in pretty much what ever you have left in the fridge and they always come out tasting fabulous.

      Reply
  2. I’m going to try these tonight, but replace the meat with red capsicum and spinach.

    Do you have to fry the onions first or do they cook enough when they’re baking in the oven that they won’t taste raw?

    Reply
  3. Can you freeze these?

    Reply
    • I’ve never actually tried freezing eggs, so I have no idea what would happen to these when frozen. They’re so quick to make (and eat!) that we’ve never had the problem of dealing with extra ones… xTanja

      Reply

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  1. Day 1: | The Perth Paleo Experiment - [...] original recipe is from Paleo Australia here, but I made a few changes, namely [...]
  2. Paleo breakfast recipe: delicious breakfast quiches | The Perth Paleo Experiment - [...] original recipe is from Paleo Australia here, but I made a few changes, namely [...]

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