Easy Egg Muffins

Easy egg muffins
Easy egg muffins

I know this recipe is not my usual kind of recipe but this Easy Egg Muffins are just to good.

This is one of my family favourite weekend brunch. It takes no time to make and you can use up anything that is in the fridge. For this recipe I have use Pancetta cubes, peas, potatoes  and sweet corn but please feel free to change it to anything you like. As most of my recipes, it is a guide.

Easy Egg Muffins
Easy Egg Muffins

This Easy Egg Muffins is also a perfect dish for kids to cook as there is not much of the dangerous stuff for them to do. If you use pre cut pancetta like I have in this recipe, the only thing you have to cut is potatoes and onion. Everything is cook gently in a pan so it is pretty safe.

Most impotently it is delicious.

Enjoy.

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Print Recipe
Easy Egg Muffins BigOven - Save recipe or add to grocery list Yum
These Easy Egg Muffins are perfect for weekend brunch for all the family. They are easy and cheap to make. Oh, and they are delicious too!
Easy egg muffins
Prep Time 5 minutes
Cook Time 40 minutes
Servings
8
Ingredients
  • 100 g frozen peas
  • 100 g sweet corn tin or frozen is fine
  • 1 small onion chopped
  • 100 g pancetta cubes
  • 4 medium eggs
  • 120 ml milk
  • 1 potatoes chopped to small cubes
  • 8 muffin cases
  • oil spray
  • salt and pepper
Prep Time 5 minutes
Cook Time 40 minutes
Servings
8
Ingredients
  • 100 g frozen peas
  • 100 g sweet corn tin or frozen is fine
  • 1 small onion chopped
  • 100 g pancetta cubes
  • 4 medium eggs
  • 120 ml milk
  • 1 potatoes chopped to small cubes
  • 8 muffin cases
  • oil spray
  • salt and pepper
Easy egg muffins
Instructions
  1. Pre-heat the oven to 180c and line 8 muffin cases in a muffin tray. Spray the pan with oil and fry the onion, potatoes and pancetta gently, until the onion is soft and the pancetta and potatoes are cooked. Add in the peas and sweet corn, cook through.
  2. Spray the muffin cases with a bit of spray oil. Share the mixture between the 8 muffin cases. Beat the eggs and milk together, season with salt and pepper. Pour the eggs into the muffin cases.
  3. Bake in the oven for 20 - 25 minutes. Check to make sure it is cooked through. Served warm or cold with some salad.


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