Breakfast Muffin

So in the morning we don't always have all the time in the world.
This is an awesome vegetarian safe idea for working moms and also just as an interesting little breakfast main.
The below ingredients make up to 6 breakfast muffins, also great to keep refrigerated for the next day as a grab and go breakfast.
Serving suggestion: because there are quite a few ingredients in, this is way more filling than one would expect. So a small side salad is best served next to this filling little breaky.
Breakfast Muffin
So in the morning we don't always have all the time in the world.
This is an awesome vegetarian safe idea for working moms and also just as an interesting little breakfast main.
The below ingredients make up to 6 breakfast muffins, also great to keep refrigerated for the next day as a grab and go breakfast.
Serving suggestion: because there are quite a few ingredients in, this is way more filling than one would expect. So a small side salad is best served next to this filling little breaky.
Steps
- 1
Pre-heat the over to 180°.
- 2
Mix the eggs with milk, parsley, coriander, feta and cheddar.
- 3
Fry mushroom, red onion, tomato and about 1 tbsp of sweet chilli sauce with garlic in olive oil.
- 4
Once the fried ingredients are ready add together with egg mixture and place in a buttered cupcake pan in the oven for 10 to 15 minutes (or until ready, golden and steady in the middle - test with fork).
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