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These are effectively omelettes baked in a muffin tray or individual silicon cupcake or muffin moulds instead of cooked in a frying pan on the hob. High quality protein, and rich in healthy fats and lecithin from the egg yolks. Their small size makes them perfect for little hands, at home, in their lunch box or out on a picnic. Or serve as part of a gourmet brunch or afternoon tea spread, or a starter with a green salad for grown-ups.
You can make endless egg muffin variations by using different vegetables, raw or stir fried in a little fat beforehand.
These ones are hugely popular with children, as the raw red bell pepper gives them sweetness, the feta cheese makes them creamy and the parsley gives them the slightest hint of green.
Makes 5 or 6 egg muffins, depending on the size of your muffin cups. Keeps well for several hours at room temperature or a few days in the fridge.
Posted by: michael
15 - 30 mins
Baking SavouryBreakfastLunch BoxRecipes for kidsStarters
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