Prep Time:10 mins
Allergens
Egg muffins
Cooking Time:30 mins
Serves:6 Adults
Egg muffins are a healthy, filling snack for all ages. Half a muffin is a perfect snack for a younger child or you could make 12 muffins from the mixture. An older child could have one muffin as a snack. And if you’d like a veggie option just leave out the turkey.
Ingredients
- 2 teaspoons of vegetable oil
- 1 small onion
- 150g mushrooms
- 6 cherry tomatoes, quartered
- 6 eggs
- 1 tablespoon low-fat milk
- 1 tablespoon chopped chives
- 115g of turkey breast, cut into cubes
- 30g low-fat Cheddar cheese, grated
Method
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Heat one tablespoon of oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes until softened. Add the mushrooms and tomatoes and cook for a further 3 to 5 minutes. Set aside to cool.
3. Whisk the eggs and milk in a bowl. Add the cooked vegetables, chives, and sliced turkey.
4. Grease the muffin tin with one teaspoon of oil, then divide the egg mixture between six muffin holes. Sprinkle the cheese over the top.
5. Bake in the oven for 15 to 20 minutes until cooked through and golden brown on top.
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Medium muffin tray
- Mixing bowl
- Whisk
