This fabulous egg muffin recipe has been floating around facebook for a while. It is an absolute winner for just about everything from kids breakfast to fancy picnic, lunch on the go and even post exercise snack. Super fun and easy to make and they an even be frozen! 

You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week. Get the kids involved as well by letting them choose their own ingredients.

Ingredients
Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
Capsicum chopped as required

You can add chicken, beef, cooked mince, spinach, sausages, ricotta cheese and lots more as per your taste.,

Eggs 6 beaten with 2 tbsp milk salt and black pepper to taste

Method
Preheat oven at 200C
Grease your muffin tin
Add vegs/meats of your choice into each muffin dish along with cheese, pour beaten egg mixture over the other ingredients.

Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.

Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.