EGG, BACON AND MUSHROOM BREAKFAST MUFFINS
- 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.
Recipe posted by Tracy Vohra
Photo: Tracy Vohra
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.