To start, grease or spray your muffin tin.
Half fill the tin sections with your toppings; I've gone with cheese, cooked chicken breast and shredded carrot.
Then, I beat the eggs in a measuring jug. I used 4 eggs for this 6 section tin.
You may want to season the eggs but I left it unseasoned, and added it to the toppings.
Try not to fill the sections right to the top as the muffins will rise during cooking.
Pop the tin into a pre heated oven at 200c [180 for fan assisted] for approximately 20-25 minutes. I left mine in a little longer until the tops started going a golden brown colour.
Check the egg has set and allow to cool before serving.
Serve straight away or pop them in the fridge / freezer for a later date. They can be warmed up in the microwave when you need them.
Voila! Yummy, fast egg muffins. I was so pleased, Taylor LOVED them! And Daddy thought they were yummy too!! I'll definitely be making these more often, they're a fantastic way to get egg into my families diet!
Do you have any quick, yummy recipes using eggs?