As the saying goes, breakfast is the most important meal of the day! That’s why it’s essential to make sure you start your day with a nutritious, balanced meal which is going to keep you satisfied and energised all morning long.
We love to incorporate eggs into most of our breakfast meals — not only are they full of protein, vitamins and minerals, but they’re also super versatile. Scrambled or fried, boiled or poached, the options are truly endless!
Here’s a delicious option you might not have thought about though — egg muffins. They’re so quick and easy to make, and packed full of flavour. Plus, with these three different recipes; courtesy of Aldi; you’ll never get bored with breakfast again.
Serves: 12 people
Prep time: 10 minutes
Cooking time: 25 minutes
Ingredients:
1 tbsp Soft Kilkeely Butter, for greasing the tin
9 x Healy’s Farm Large Fresh Eggs
3 tbsp Clonbawn Fresh Milk
½ tsp Stonemill Salt
½ tsp Stonemill Pepper
Fillings 3 Ways
Chorizo and Yellow Pepper:
50g Specially Selected Chorizo Ring, cubed
½ Nature’s Pick Yellow Pepper, diced
½ tsp Stonemill Crushed Chilli Flakes
1 tsp freshly chopped Nature’s Pick Parsley
25g Ardagh Grated Mozzarella
Spinach and Tomato:
25g Country Fresh Spinach, finely chopped
6 x Nature’s Pick Tomatoes, halved
1 tsp freshly chopped Nature’s Pick Basil
25g Ardagh Grated Mozzarella
Ham and Mushroom:
50g Specially Selected Traditional Carved Irish Ham, roughly chopped
75g Egan’s Mushrooms, sliced
2 x Nature’s Pick Scallions, thinly sliced
1 tsp freshly chopped Nature’s Pick Parsley
25g Ardagh Grated Mature Cheddar
Method:
Pre-heat the oven to 200°C. Grease a 12-hole cupcake tin with the butter. Prepare the fillings as described above.
Whisk the eggs, milk, salt and pepper together. In a small pan, cook the mushrooms for about 3 minutes until browned.
Distribute the 3 fillings across the tin (there should be 4 of each flavour). Fill the holes with the egg mixture and then sprinkle the corresponding cheese over the mix. Bake for 20-25 minutes until cooked through. Serve warm.
