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
Course brunch
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
Course brunch
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. Turn the oven on 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 are soft and the pancetta and potatoes are cook. Leave to one side.
  2. Spray the muffin cases with a bit of spray oil and share the mixture between the 8 muffin cases. Beat the eggs and milk together, season with salt and pepper. using a large spoon pour the eggs into the muffin.
  3. Bake in the over for 25-30 minutes. check to make sure it is cook through. Served warm or cold with some salad.


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