Ingredients
Scale
- 12 eggs
- 1 tablespoon cream (optional)
- salt & pepper
- coconut oil for greasing
HAM + CHEESE:
- 1 cup shredded ham
- 1 cup grated cheese
TOMATO + BACON:
- 4 rashers cooked bacon, thinly sliced
- 2 tomatoes, diced and seeds removed
BACON, CORN + ZUCCHINI:
- 4 rashers cooked bacon, thinly sliced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup grated zucchini
BROCCOLINI, RICE + CHEESE:
- 4 broccolini stalks, thinly sliced
- 1 cup cooked rice
- 1 cup grated cheese
CHEESE + CARROT:
- 1 cup grated cheese
- 1 carrot, diced
MAC N CHEESE:
- 2 cups cooked macaroni pasta
- 1 cup grated cheese
MAC N CHEESE WITH HAM:
- 2 cups cooked macaroni pasta
- 1 cup grated cheese
- 1 cup shredded ham
Instructions
Pre heat oven to 180°C.
In a large bowl whisk together the eggs, cream, salt and pepper. Pour into a jug.
Grease 2 muffin trays in a thick layer of firm coconut oil to prevent egg cups sticking.
Pour egg mixture into 18 muffin holes, you don’t want to go above halfway, so use more if you need to. These will really puff up while cooking.
Divide your chosen topping combination into all the muffin cups. (The amounts in this recipe will make 18 of each, use smaller amounts if you want to have a mixture of combinations)
Bake for 20 minutes.
Eat warm or put in lunchboxes for school. These can be stored in an airtight container in the fridge for 3 days.
Notes
You can use any grated cheese you like, I prefer Mozzarella for the way it melts.