Sunday, 5 July 2015

Lets Cook: Cheese and Onion Savoury Muffins

The other day I was getting ready to make some lunch and realized that we didn't really have a lot in so I decided to take what we had in the fridge and make these little beauties.
And that is the beauty of these as long as you have some eggs you can put any thing into them.
I chose to do mozzarella, red onion and cherry tomatoes.
I found that half a ball of mozzarella, half a red onion and 3 tomatoes was enough for the two eggs I had, but honestly you can just eye ball it to find the perfect amount. I also added salt, pepper and some mustard to bring out the cheese flavour - cheddar cheese would have been better to use because it has a stronger taste but I just used what I had.
Ham, bacon, spring onion, mushrooms would also be really nice in these. Just make sure you cut everything small.

The first thing I did was crack my eggs in to a bowl and whisk them so I knew how much liquid I was working with. I then cut up my other ingredients and mixed them in as well.
I lined my cupcake tray and spooned the mixture in to them until they where about 3/4 full and then baked them in the oven for 25 minutes and 180 (degrees Celsius).
These will keep for about 3 days and you can 're heat them but they are so easy I would just make them fresh,they are the perfect partner for a breakfast of crispy bacon and sausages.

Talk to you soon