EGG, BACON AND MUSHROOM BREAKFAST MUFFINS
Recipe posted by Tracy Vohra
Photo: Tracy Vohra
- 8 large eggs
- 1 large onion, chopped
- 200 g streaky bacon, chopped
- 1 tomato, chopped
- some chopped mushrooms
- cheese slices or grated cheese for topping
- salt and pepper to taste
- Beat the eggs with salt and pepper.
- Fry chopped onions till golden, add chopped bacon bits and fry till golden.
- Add mushrooms and fry again till soft, add the tomato, stir and remove from heat and let it cool down.
- Spray a large muffin pan with cooking spray.
- Add the mixture in each one and pour the beaten egg over the mixture.
- Place the cheese on top of each muffin.
- Bake at 200ºC, depending on your oven, for approximately 20 minutes until golden on top or cooked in the centre.
Category:
Mariette Visser
I make 3 dozen of these every Sunday evening for my boys and husband as breakfast for the week. They LOVE them. If we have leftover braai wors on a Sunday, I wil crumble it in the mixture. I even use leftover veggies or stirfry. Whatever I have in my fridge. Sometimes they are as plain as ham and cheese, but they are always a hit. I just let them cool down properley and then keep them stacked in a tupperware container in the fridge. They last very well and the boys just help themselves in the morning, heating the “egg muffins” in the microwave.