Weekends are the time we get to sit together and enjoy breakfast, I probably should call it brunch as it’s all a bit later and more relaxed. Eggs always feature in one form or another, these Breakfast Egg Muffins are light and full of vegetables and cheeses. This recipe is enough to fill 6 muffin tin holes, I added a very generous pinch of Cayenne Pepper to the last two (whilst still in the bowl) for a delicious kick!
Weekend Breakfast Egg Muffins
50g chestnut mushrooms, finely diced
1 small red onion, finely diced
2″ leek (white part), finely diced
50g courgette, finely diced
2-3 cherry tomatoes, diced
3 large organic eggs
70g Ricotta cheese
20g Cheddar (or similar) cheese, finely grated
1 generous tablespoon grated Parmesan cheese
*Cayenne Pepper (optional!)
Fry the mushrooms, onion and leek in a little olive oil on a medium heat for around 3-4 minutes to soften, add the courgettes and cherry tomatoes and cook for a further 5 minutes.
Lightly whisk the eggs, then add the Ricotta, Cheddar and Parmesan cheeses, combine well.
Season with black pepper and parsley to taste, add Cayenne if using.
Combine the egg, cheese mixture with the vegetables and stir well.
Grease a 6 hole muffin tin with butter or you can line with muffin cases if you wish. Spoon the mixture into the cases up to the rim and bake at 160C, gas 4 for around 20 minutes or until set. Delicious hot or cold.