EGG MUFFINS

I came across these Egg Muffins through a recipe share on FB and I thought I would give them a go for our lunch today. My egg muffins had tomato, asparagus, green onion, ham and fresh basil from the garden. I was so proud of Euan he ate his entire portion- didn't even spit out the green stuff! 

Directions:

1. Spray muffin tin

2. Add chopped ingredients 

3. Add in egg/milk mixture approx 1 egg per tin.

4. Top with grated cheese. I tried out 3 different cheeses to see what tasted best.

5. Cook at 425 degrees for 20 minutes

6. Let cool for 10 minutes before removing from the tin. 

These can be stored in the fridge for up to 3 days. I will be adding this recipe to our book. Enjoy! 

LLBC xo