Tuesday, 5th March 2013 - comments (1)
Having recently bought myself my first silicone muffin tray (which is probably far more exciting to me than you), I thought this would be a great opportunity to share this recipe for my little eggbites.
These are perfect for lunch and lunch boxes for the kids as they can be eaten hot or cold. They’re quick to make, inexpensive and versatile - what filling you use is dependent on what you have in the fridge. The basic recipe requires a few eggs and milk, the rest is up to you.
6 Eggs (I use large)
2/3 Tbsp milk
Salt & pepper for seasoning
Fillings of your choice
Preheat your oven to 200c. Next dig around your cupboards, the fridge and think of some fillers. I make these every week for work and variety is good believe me!
Filling ideas: Ham, cheese, bacon (cooked), spring onion, olives, spinach, mushrooms (cooked), tinned tuna, tomato - anything goes so mix and match and see which you like best!
Chop a generous handful of each into a large bowl then crack the eggs, pour in the milk and season to taste.
Pour into a greased muffin tray. You may find some of the bits stick the the bottom of your bowl so use a spoon if it’s easier.
Pop in the oven for 10 minutes.
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