Breakfast Egg Muffins

A breakfast muffin that freezes well and tastes great from the fridge or heated in the microwave

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 - 190 degrees Celsius

Step 2

crack eggs into a large bowl, add seasonings, salt, pepper, onion powder, garlic powder, hot paprika and whisk

Step 3

dice remaining ingredients and mix together in a second large bowl

Step 4

spoon diced ingredients to half way in a greased muffin pan and add egg mixture to half way, use a toothpick or similar to stir each portion ensuring the egg covers the diced ingredients and that there are no air pockets.

Step 5

repeat step 3 to fill the muffin pan being carful not to overfill the egg mixture

Step 6

I have found that it is fine to over fill the pan with diced ingredients a little at the end

Step 7

put in oven and bake for 25min

Step 8

repeat steps 4 to 7 for remaining mixture