Ham and Egg Muffins
Makes 6. Double mixture to fill a 12 muffin tin.
6 large Golden Irish Free Range Eggs
Salt & Pepper
2 slices of cheese; around 50g (e.g. Cheddar)
1 bell pepper (your choice of colour)
3 spring onions
2 slices of ham
4 little cherry tomatoes or one normal tomato
Handful spinach / green leaves
2-3 splashes of hot sauce or curry powder
Preheat the oven to 200°C/ 390°F.
Grease the muffin tin with oil and kitchen paper. (If you think they might still stick to the pan use some muffin cases or cut out some baking paper and to use as cups)
Whisk the eggs and salt and mix well. Pro tip – crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
Wash and dice the pepper, onions or tomatoes and put them in a large mixing bowl.
If wanted, add some hot sauce, chili or curry powder.
Pour the egg mixture evenly into the muffin slots.
Can layer some more cheese over the top of each muffin before they go into the oven.
Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.